Texas Corn Bread

1
Avery Davis-Fletcher

By
@TexAvery

No, I didn't leave the sugar out. My family, like many other Texans, will not eat sweetened cornbread. My version is crispy on the outside and tall. We cut it into wedges like a pie. I ALWAYS use a 12" cast iron skillet to cook mine, too. On the rare occasions when we have any left over, we love to slice a piece open, put melted butter and molasses over it and eat it for dessert.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
20 Min

Ingredients

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2 c
corn meal
1/2 - 1 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
2 c
buttermilk
6 Tbsp
cooking oil or bacon grease
2
eggs, lightly beaten

How to Make Texas Corn Bread

Step-by-Step

  • 1Preheat oven to 450 degrees.
  • 2Put oil or bacon grease into a 12 inch cast iron skillet and heat on top of stove. Keep warm until ready to add to batter.
  • 3Mix dry ingredients.
  • 4Add milk and egg and stir just until combined. Do not over mix. It is okay and even desired if batter is lumpy.
  • 5Add hot oil, stirring so you don't cook the eggs as you add the oil.
  • 6Cook on high on top of stove for 30 - 45 seconds before placing in hot oven. This will give you a very crispy bottom crust.
  • 7Bake for 15 - 20 minutes in a hot oven. Begin checking for doneness after about 13 minutes. Cornbread will be done when a toothpick inserted in the center comes out clean. The finished product should be tall and golden brown. It will also slide right out of the skillet if you have a well-seasoned cast iron skillet.

Printable Recipe Card

About Texas Corn Bread

Course/Dish: Savory Breads
Other Tag: Quick & Easy




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