texas corn bread
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.
prep time
15 Min
cook time
20 Min
method
---
yield
8-10 serving(s)
Ingredients
- 2 cups corn meal
- 1/2 - 1 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 6 tablespoons cooking oil or bacon grease
- 2 - eggs, lightly beaten
How To Make texas corn bread
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Step 1Preheat oven to 450 degrees.
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Step 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.
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Step 3Mix dry ingredients.
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Step 4Add milk and egg and stir just until combined. Do not over mix. It is okay and even desired if batter is lumpy.
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Step 5Add hot oil, stirring so you don't cook the eggs as you add the oil.
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Step 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.
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Step 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.
- 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:
Savory Breads
Tag:
#Quick & Easy
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