Here in the south we love our cornbread. Many southern families eat it at least once a day. I don’t prepare it that often these days because its not exactly low in fat or carbohydrates. But it sure is delicious and everyone in the family appreciates a hot, crusty pan of cornbread at the dinner table.
There are several recipes for southern-style cornbread. The most used one is probably that tried and true formula on the back of the Martha White Self Rising Cornmeal package. With or without a little sugar in the batter, this is good cornbread.
Martha White Self Rising Corn Bread
1 large egg
1 1/3 cups milk
OR 1 1/2 cups buttermilk
1/4 cup Crisco® Pure Vegetable Oil
2 cups Martha White® Buttermilk Self-Rising Enriched White Corn Meal Mix
1.HEAT oven to 450ºF. Coat 8-inch ovenproof skillet or 8-inch square baking pan with no-stick cooking spray. Place skillet in oven 7 to 8 minutes or until hot.
2.BEAT egg in medium bowl. Stir in milk, oil and corn meal until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan.
3.BAKE 20 to 25 minutes or until golden brown.
TIP: For muffins or cornsticks, coat muffin cups or cornstick pan with no-stick cooking spray. Place cornstick pan in oven 7 to 8 minutes or until hot. Fill cups 2/3 full. Bake at 450°F 15 to 20 minutes or until golden brown. Makes 12 muffins or 16 cornsticks.
Now, I happen to know that the cornbread recipe above is really good. My husband was a Quality Manager for Martha White Foods for years and I’ve made my share of cornbread with that recipe.
But… you knew there’d be a but didn’t you? I also happen to know that the above recipe isn’t true, honest to goodness, delicious, old-fashioned, southern-style cornbread.
This recipe is the real thing. There’s no egg, no crisco, no sugar. You can use self rising cornmeal or you can use plain cornmeal, flour, baking powder and baking soda. Either way it will be good. Oh, so good.
You need to be careful when making this cornbread. The oil in the skillet gets VERY VERY hot and it can be dangerous if you’re not used to cooking and handling hot oil and hot pans.
Real Southern Style Cornbread
There is no sugar in this recipe. The batter is a bit thin.
Preheat oven to 425*F
2 cups plain cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 cups buttermilk
Enough lard to cover the bottom of a 9-10 inch iron skillet by 1/2 inch.
Heat the oil on the stove top until it is very hot, and when you put in a little cornbread batter it jumps around like crazy.
Pour the batter into the VERY hot oil. It will make a terrible noise but that’s what you want. Place skillet and batter in oven. Bake for 25 minutes.
Take the pan out of the oven when its done, run a sturdy spatula all around the edges and under the bottom of the cornbread. Flip the bread out onto a large plate. Smear with a little butter then cut into squares. Serve HOT.
Most of the cornbread people not in the south make is nice and smooth, all pretty and golden when it comes out of the oven. Kind of like Jiffy cornbread (not that I don’t like me some Jiffy now and then). This cornbread is greasy, crisp with a vengeance on the outside and soft as can be on the inside. There is nothing like it!