granny's corn bread
When I was a young bride, I tried so hard to make good corn bread. Try as I might, it always came out a dry, crumbly mess. On a visit with my granny in Tennessee, I asked her about it. She walked me through making great corn bread and I haven't had a problem since. This is real southern cornbread, not too sweet and not spicey, but just plain, GOOD! She's been gone since 1987, but I put what she told me into a recipe format to share with all of you. I hope y'all enjoy!
prep time
10 Min
cook time
25 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 cup self-rising white or yellow corn meal (not mix)
- 1 cup self-rising flour (martha white or white lily for best results)
- 1 tablespoon sugar (optional)
- 3 large eggs, lightly beaten
- 1/2 cup oil (i use canola oil)
- 1 1/4 cups buttermilk
How To Make granny's corn bread
-
Step 1Preheat oven to 375 degrees. Put about 1 to 2 tablespoons lard into a 8 to 10 inch cast iron skillet and place into preheating oven.
-
Step 2In a large mixing bowl, combine dry ingredients. Add eggs, oil and milk. Combine with fork until all ingredients are mixed well. DO NOT USE MIXER!! Batter should be about the consistency of muffin batter. Be very careful not to overbeat.
-
Step 3Remove hot iron skillet from oven. Pour batter into hot skillet and bake for about 25 minutes or until edges are golden brown and are beginning to pull away from pan. Turn out onto a serving plate. Let stand a few minutes before cutting. I always serve this with soups, stews or soup beans. You can also serve hot with honey butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Other Breads
Category:
Other Snacks
Method:
Bake
Culture:
Southern
Ingredient:
Flour
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