Cornbread is a staple in the south. Everyone has their own version. Even in my family, everyone makes a slightly different corn pone. My paternal grandfather used to say that when he found out that my grandmother could not make biscuits, he thought it was going to be a deal breaker. However, he decided that her cornbread was so good, he wouldn’t miss the biscuits. They were married for 70 years and in love the entire time. They had a beautiful life partnership.

When I was in graduate school, I set out to create my own easy to replicate recipe with an emphasis on buttermilk flavor and perfect crust. Everyone knows the crust is where your money is when it comes to cornbread!

Since then, I have had friends ask me to make cornbread for dessert. When my daughter was in the first grade, on her “get to know me” poster, she listed cornbread as her favorite food. Her teacher was gracious enough to admit that it was hers, too. One of my husband’s coworkers claims this recipe helped “save his marriage.” I give no guarantees on the marriage enhancing properties of cornbread, but maybe Papaw was on to something. I hope it can bring some joy to your family, too.

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Cornbread


  • Author: Susan
  • Total Time: 40 minutes
  • Yield: 8 pieces 1x

Description

Cornbread is a staple in the south. Everyone has their own version. Even in my family, everyone makes a slightly different corn pone. 


Ingredients

Units Scale
  • 1 cup White Lily Self-Rising buttermilk cornmeal
  • 1/2 stick butter
  • 12 tsp butter flavored Crisco or bacon drippings
  • 1 egg
  • 1 cup buttermilk
  • 89-inch cast iron skillet

Instructions

  1.  Drop butter and Crisco in the cast iron skillet.  Place the skillet in the oven while heating to 400 degrees F.
  2. Combine the cornmeal, egg, and buttermilk. Then, beat by hand.
  3. Once the skillet is hot and the butter starts to brown, take the skillet out and pour 90% of hot butter and oil into the batter and set pan on stove.
  4. Beat the batter a few times by hand, then pour batter into hot skillet.  Place the skillet back in the oven and bake for 20 minutes or until golden brown.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breads
  • Cuisine: Southern

Keywords: Cornbread, Breads, Southern food

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