One of my adult children asked me for my Granny’s cornbread recipe that I have always made for them over the years. So I put it up here for them (and you). Cornbread takes many forms and your Granny might have done it differently. That’s great. The worst cornbread you ever get in life is gonna be pretty good. Enjoy!
Southern Cornbread
This is a savory cornbread recipe typical of what might be served throughout the southeastern United States.
Equipment
- 1 6 inch cast iron skillet
Ingredients
- 1 tsp neutral vegetable oil
- 1 cup Self rising corn meal mix
- 1 tsp baking powder (optional)
- 1 pinch kosher salt
- 2/3 cup buttermilk (this is an approximation)
Instructions
- Preheat your oven to 425 degrees farenheit.
- Place the cast-iron skillet on the eye of the stove and set for medium heat. Add the oil.
- While the oil is heating, crack the egg into a small bowl and whisk with a fork. Add salt.
- Add the meal and baking powder (if using) to the bowl. Mix until it has a dry paste consistency.
- Add the buttermilk, in small amounts, until the mixture resembles a thick pancake batter. It should be very thick, but pourable.
- Add 1/2 of the hot oil to the batter. Quickly mix that into the batter, then immediately put everything into the skillet.
- Bake at 425 degrees farenheit for approximately 15 minutes. The cornbread is done when the surface has a brownish-yellow color and the cornbread sounds hollow when thumped. You can also use the toothpick test. A toothpick inserted into the center of the cornbread will come out clean if the cornbread is finished baking. Remove from the oven and immediately turn out onto a cooling rack or plate. Allow to cool until you can handle it safely, then cut in half, half again, and each quarter in half again, giving you 8 triangular slices.
- Serve hot with butter.