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I have an easy one. Buy any brand cornbread MIX and any brand self rising FLOUR. I use one cup of cornbread mix to 3/4 cup self rising flour. Add one egg and buttermilk until it's the right consistency and pour into hot iron skillet with a little bacon grease or olive oil. Bake at 450. I hate crumbly cornbread. Mine is almost cake like but NOT SWEET.
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Originally Posted by MS/L.A. G.R.I.T.S.
(Post 6092927)
Ladies! I beg to disagree with you! Real Southern Cornbread does NOT have any sugar in it. Jiffy does!
Try This, I think it comes on the back of Martha White Cornmeal. Not the Cornmeal Mix! Cornbread Preheat a seasoned 8" iron skillet as your oven preheats to 450 degrees. Mix together 2 cups Martha White Cornmeal, 1 tsp. salt, 2 tsp. baking soda, 1 egg, and 3/4-7/8 c. of buttermilk. Remove skillet from hot oven carefully, put 1/4 c. bacon grease or cooking oil into skillet, then pour all but a tablespoon of hot grease into cornbread mixture, stir. Sprinkle a tablespoon or so of fresh cornmeal into skillet to cover bottom of skillet and up sides. Pour cornbread mixture into skillet. Cook for 18-20 minutes. ENJOY! |
I thought I was the only one to eat cornbread and gravy. DottieBug {I've tried to tell everyone what they are missing}
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Originally Posted by nanna-up-north
(Post 6091904)
I may be from Michigan but my roots are in the south and I learned to cook from my dear MIL who lived in the Arkansas Ozarks.... good cooking.... down home cooking. But, her cornbread is made with white corn meal and not a speck of sugar.
My favorite cornbread is the yellow variety and it's sweet. My DH calls it Johnny Cake but I love it. The best I ever had was from a BBQ stand in Port St. Joe, Fla. Their greens were to die for, too. But I want a really great cornbread recipe that's like that awesome Johnny Cake in Fla. Does anyone have that good southern recipe that I can have...... ???? |
Easy Southern Cornbread
1 1/2 cups Martha White Self Rising Cornmeal (white) 1/2 cup Self Rising Flour ( I purchase whatever is on sale) 2 whole eggs 2 TBSP of oil ( I use vegetable oil if I do not have bacon drippings) Buttermilk - add small amounts until you have the right consistency Heat oven to 450 degrees. Put oil or bacon drippings in cast iron skillet ( I use an 8 " or 10") and make sure bottom is generously covered so there will be no sticking of the cornbread. ...If you want crisp crust then put skillet in oven to heat; if you want a soft crust do not. Sift the corn meal and flour together after it is measured. (I sift twice and this gives a fluffier cornbread.) Add the eggs. Add the oil. Add the buttermilk in small amounts until you have the consistency needed. Add mixture to skillet. Watch until top is brown and firm--time depends on your oven. (usually 20-25 minutes) Enjoy. |
Isn't the sugar for browning purposes any way? Sounds like I need to try some cornbread. My husband loves cornbread and always ask me to make cornbread stuffing.
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mmmmm, good, my dad was from Mississippi and my grandmother and my dad made cornbread with white cornmeal and buttermilk and cooked in a cast iron skillet, I would cut it up in a glass of milk
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I like the Pioneer Woman's recipes, here's two:
http://www.foodnetwork.com/recipes/r...ipe/index.html http://www.foodnetwork.com/recipes/r...ipe/index.html |
I have used this recipe for at least 40 years. It came off the Aunt Jemima cornmeal bag.
Mammy's Sourthern Cornbread 2 1/2 c. cornmeal 1 1/2 t. soda 1 t. salt 2 eggs 2 1/4 c. buttermilk 2 T. butter Preheat oven to 425 degrees. Grease a 10-inch iron skillet with Crisco and place it in the oven. Combine cornmeal, soda and salt. Beat eggs and stir in buttermilk. Add liquid to cornmeal. Beat to blend. Pour batter into hot skillet--it should sizzle. Dot top with butter. Bake 20 to 25 minutes. Placing it in the hot skillet makes a nice brown crust--You might want to broil the top for just a few seconds to brown the top, but usually it is slightly brown when baked. Cut in pie wedges and serve with pinto beans and ham, chili, or any Southern dish. Let your guests slather as much butter on their serving as they desire. |
I use Krusteaz Fat Free Honey Cornbread Mix (just add water). Delicious! Their web site is www.krusteaz.com
Enjoy! |
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