Ingredients
-
1
-
1
-
1
-
1/4
-
1/4
-
1 1/4
-
1
-
2
-
1/4
-
2
-
-
-
-
-
Directions
Real Southern Cornbread,This is my families recipe, with a small change in the method which I learned from a book. It’s the only cornbread I will eat. Please use a 10 inch cast iron skillet — it makes a big difference in how this bread turns out.,The BEST cornbread recipe EVER, my cornbread turned out so light and fluffy in a good way, not dense. Just perfection.,Love it. Primarily because it reminds me of my late grandmother’s recipe which is dryer, less moist, and un(sickeningly)-sweet! Some accustomed to northern cornbread recipes will not like this. But I grew up spending a great deal of time with my grandparents in Texas and cornbread was a staple meal item several times per week and almost always made with the use of a cast iron cornbread mold. I bought such a mold at an antique shop just for the purpose of making “Grandma’s” cornbread recipe – and this is effectively it! It would be easy to add some diced Jalapenos if you like a spicier flavor, but I love this plain with just a little covering of butter when it come fresh from the oven.
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Steps
|
1
Done
|
Put the Skillet in the Oven and Preheat to 375 Degrees. |
|
2
Done
|
Combine the Dry Ingredients Except For the Baking Soda in a Bowl. |
|
3
Done
|
in Another Bowl, Mix the Buttermilk and the Baking Soda. |
|
4
Done
|
Set Aside. |
|
5
Done
|
in a Small Bowl, Beat the Egg With the Sugar Until Combined. |
|
6
Done
|
Add the Oil and Mix Until Combined. |
|
7
Done
|
Pour This Mixture Into the Buttermilk/Baking Soda, and Mix. |
|
8
Done
|
When the Oven Is Preheated, Toss the Butter Into the Skillet and Let It Melt. |
|
9
Done
|
Meanwhile, Pour the Wet Ingredients Into the Dry, and Mix in as Few Strokes as It Takes to Just Make the Dough Come Together. |
|
10
Done
|
Pull the Skillet Out of the Oven, Swirling to Get the Butter Covering the Bottom and Up the Sides of the Skillet. |
