real southern cornbread
(4 ratings)
Yes, we do have cornbread in the house or on the table as a staple food item. 24/7. We eat it with just about everything we cook. A lot of folks eat it at night, soaked in buttermilk, just before bedtime. I don't normally put sugar in it, but there are a lot of heated discussions about the use or absence of sugar.
(4 ratings)
yield
2 or 3 (with a meal)
prep time
10 Min
cook time
20 Min
Ingredients For real southern cornbread
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3 Tbspcanola oil
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2 cyellow or white cornmeal (not self-rising)
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1 tspbaking powder
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1/2 tspsalt
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1 lgegg, lightly beaten
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1-1/2 cmilk or buttermilk
How To Make real southern cornbread
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1Preheat oven to 450 degrees F. -
2Place oil in a 9-inch cast-iron skillet or similar-size glass or corning ware baking dish and transfer to the pre-heating oven.
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3Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and very carefully swirl the oil to coat the bottom and a little way up the sides. Again, Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan. NOTE: The key is the oiled, preheated cast iron pan, which gives the finished bread that incredible crisp edged texture.
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4Bake until the bread is firm in the middle and lightly golden on top with a nice brown crust on the bottom, about 20 minutes. It will be pulling away from the sides of the skillet. Let cool for 5 minutes before slicing. Serve warm.
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