Southern Cornbread
User Reviews
5
6 reviews
Excellent
Southern Cornbread
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A simple recipe for Southern Cornbread. You can't go wrong.
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Ingredients
- 1 Tablespoon butter Lard is best, or shortening or lard
- 2 Cups self-rising cornmeal mix make sure it isn't plain cornmeal
- 1 ¼ Cups milk whole
- 1 egg beaten, large
- ¼ Cup vegetable oil
- Pinch salt
- Pinch black pepper
Instructions
- Preheat the oven to 400 degrees. Prepare a 9 or 10" cast iron skillet with the butter/shortening by rubbing a thin layer all over the inside of the pan. Place the pan into the oven on a center rack while the oven preheats. Once oven is preheated, allow pan to stay in the oven another 5 minutes.
- In a large bowl, mix together the corn meal mix, whole milk, large egg, vegetable oil and salt and pepper. Mix very well removing all lumps. Use a whisk if lumps are a problem
- Once the oven has come to temp, allow the skillet to remain in the oven for a few more minutes. Gather together the following items at the stove: Cornbread batter, good hot pad/oven mitt, rubber spatula.
- As quickly as possible, open the oven, pull the rack that the pan is sitting on out where you can easily pour the batter into the pan without getting burned (use your oven mitt). Use the rubber spatula to quickly scrape all of the cornbread batter into the skillet. You should hear some sizzling (that is good because that is a crusty bottom on your cornbread developing!).
- Using your oven mitt, push the rack and skillet back into the oven and shut the oven door and don't dare open it again for at least 15 minutes. The cornbread is done when it has risen and is golden across the surface. You will probably notice some C shaped cracks near the edges of the cornbread and that is fine.
- When done, remove from the oven and serve right away. Hot butter is the best garnish! :)
Notes
- Use a good quality 9” cast iron skillet for this job.
- A paper towel or a butter wrapper makes an ideal application tool to spread the oil, grease, lard onto the skillet to prepare it before the batter.
- If you want a crispy southern cornbread crust then you need to get that pan in the oven as it preheats and allow it to stay in there for a full 5 minutes after the oven comes to temp. It can be a little scary pouring the batter into the very hot pan, but a crispy crust is not for the faint of heart.
- Resist the urge to peek to check on your cornbread. Every time you open the door, you reduce the temperature. Cornbread requires a SCREAMING hot oven ya’ll.
- Prepare your southern cornbread as close to dinner time as possible, hot cornbread right out of the oven is the best dinner time experience ever.
- Serve your southern cornbread with REAL butter. Don’t skimp. Go for it.
- Use a good quality 9” cast iron skillet for this job.
- A paper towel or a butter wrapper makes an ideal application tool to spread the oil, grease, lard onto the skillet to prepare it before the batter.
- If you want a crispy southern cornbread crust then you need to get that pan in the oven as it preheats and allow it to stay in there for a full 5 minutes after the oven comes to temp. It can be a little scary pouring the batter into the very hot pan, but a crispy crust is not for the faint of heart.
- Resist the urge to peek to check on your cornbread. Every time you open the door, you reduce the temperature. Cornbread requires a SCREAMING hot oven ya’ll.
- Prepare your southern cornbread as close to dinner time as possible, hot cornbread right out of the oven is the best dinner time experience ever.
- Serve your southern cornbread with REAL butter. Don’t skimp. Go for it.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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