The internet is littered with “southern cornbread” recipes. Some are bad, some are over-complicated, and some are just bizarre.
I’ve tried a lot of recipes from the ‘net, and none measure up to my recipe. It’s a combined blend of my mom’s and my mother-in-law’s. It’s delicious, doesn’t fall apart, and while it may not be the healthiest thing in the world, it’s a staple in our house.
I love cornbread so much that I’ll eat it with just about anything – chili, soup, beans, cornbread and buttermilk… Let me tell you, if you have never had a nice glass of cornbread and buttermilk, you’re really missing out! It’s one of the ways we use our leftover cornbread (when we have it). Any that is left after that is frozen for later use in cornbread dressing.
- 2 Cups cornmeal mix
- 1 1/2 Cups buttermilk
- 1 egg
- 4 Tablespoons butter (or bacon grease)
Preheat your oven to 400º. The recipe calls for butter or bacon grease. You can use either or a combination of the two so long as the total amount is 4 tablespoons. Put the butter into the pan you wish to use. I usually use a 10″ cast iron skillet for my cornbread, but this particular time I used an 8″ cake pan because I wanted square cornbread. Anyway, put the butter in the pan, and put the pan in the oven so the butter melts.
While the butter is melting, beat the egg and add it to the buttermilk and cornmeal mix. (Note: realize that this is cornmeal mix, not regular cornmeal. Cornmeal mix already has flour and leavening agents (baking soda/powder) in it.) Mix well. Take the butter out of the oven when it is melted, and tilt the pan to make sure butter gets on the sides. Pour the butter into the mixture and mix again.
Pour the mixture into the pan you melted the butter in and bake for about 20 minutes or until the top is a light golden color. If you go much past this, the bottom of the cornbread will be burnt.
Some people like their cornbread a little more sweet, so add a tablespoon of sugar if you want. I prefer a savory cornbread with lots of butter.
[yumprint-recipe id=’28’]Most southerners will tell you that if you put sugar in your cornbread, you’re not a true southerner… but my grandmother used sugar in her’s, and I’m telling you, she was about as southern as it gets!