Southern Skillet Cornbread

Cornbread is a religion in the South. It is quintessentially Southern, skillet cornbread has a coarse, open crumb and a deep, crackling finish. Its sweetness comes from the natural sweetness of the cornmeal itself—or from a drizzle of  honey after baking— NOT  from sugar added to its batter. We here in the south consider cornbread made with sugar to be Yankee cornbread. I once heard it said “if I wanted sugar in my cornbread I would have baked a cake”. That makes me smile now but I assure you he was very serious. Now for this recipe you will need a good well seasoned cast iron skillet. If you don’t have one, what are you waiting for? Everyone should have at least one. I will post a link for those of you who have yet to get one.

Ingredients:

  • 1 1/2 cups yellow cornmeal
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups buttermilk
  • 1 large egg
  • 1 tablespoon vegetable shortening
  • 1 tablespoon bacon grease

Directions:

  1. Preheat oven to 475 degrees F
  2. Place shortening and bacon grease in iron skillet, heat on top of stove on high, until grease and shortening is melted
  3. While grease is melting, in a mixing bowl, combine the dry ingredients and mix well.
  4. In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
  5. Pour the batter into the skillet and bake in the oven till the cornbread is golden brown, about 20 minutes.
  6. To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.

Lodge Logic 10-Inch Chef’s Skillet

 

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Posted in Breads, Recipes

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NaBloPoMo May 2013

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