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Real Southern Cornbread

Updated on December 29, 2013

Skillet Corn Bread

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Real Southern Cornbread

When it comes to the south one of the first things that comes to mind is the corn bread. A yummy crusty yellow corn bread made in a cast iron skillet. Unlike the northern style corn bread true southern corn bread does not have any sugar and hardly any flour in it.

If you have ever talked to anyone in the south then you know there corn bread holds a dear place in there heart, and everyone makes there the best.

What makes southern corn bread so good is the crust. The trick to do this is heating your grease in your skillet in the oven to get it nice and hot before you ever start on the corn bread. If you do not have a good crust on your corn bread then you are missing out on the best part.

When I was a kid growing up and even today I don’t think there is ever a dinner without homemade corn bread with it. It goes with everything from chili, stew, and chicken to beans. Corn bread is simple and very cheap to make.

This recipe is the same one I grew up with and now my kids are growing up with. It is a god family heirloom recipe, but like with all my recipe please feel free to edit it to your family tastes and needs.

Also if you have any questions or comment please leave a massage below.

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Feeds 4-8
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Southern CornBread

  • 1/2 c. shortening or bacon fat
  • 2 c. yellow cornmeal
  • 3 Tbsp . flour
  • 1 tsp . baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 c. buttermilk
  • 1 egg, lightly beaten
  1. Preheat oven to 400 F. Add the grease to a cast iron skillet and place the skillet in the oven
  2. While the skillet gets hot, in bowl mix cornmeal, flour, baking soda, baking powder and salt.
  3. Remove skillet from oven and pour grease into cornmeal mix. Add egg and butter milk until batter is just thin enough to pour into skillet.
  4. Pour batter into skillet Bake at 400 for 25-30 minutes.
  5. Enjoy with butter, jam, or honey

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    • Stephanie7889 profile image

      Stephanie Constantino 3 years ago from Fountain, CO

      Do you have any suggestions for altering the recipe for high-altitude bakers? I live waay up in the mountains :)

    • Down South Mama profile image
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      Brenda 3 years ago from Springfield, MO

      From what I hear you just take away a bit of the baking powder and soda. I asked a friend and she gave me this site maybe it will help you http://www.swcoloradohome.com/articles/food/020114... Sorry i have never lived in high-altitude so I do not know much about it

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