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Wednesday, November 18, 2009

Southern Cornbread



It is finally feeling like Fall here in The Ham - I hope it stays this way! We decided to cook chili and cornbread for dinner last night. This cornbread recipe is the recipe that my Mom uses. I've eaten this my whole life. It is simple and really good. My Mom uses this cornbread in her dressing (best ever) for Thanksgiving and Christmas. I made the cornbread in a skillet, but you can make muffins if you prefer.




Southern Cornbread

1 cup self-rising cornmeal
1/2 cup flour
1 egg
1 1/4 - 1 1/2 cups buttermilk (approximately)
1 Tbsp oil

Pour oil into 8-inch iron skillet. Place skillet in oven. Heat oven to 425 with skillet inside.

Combine remaining ingredients. Batter should be the consistency of waffle batter.

Once the oven is preheated, remove skillet and pour in the batter. Bake for 30 minutes or until golden brown.

15 comments:

  1. ohmygosh, this sounds so good. I'll have to make chili and cornbread this weekend!

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  2. Really, is there anything better than southern corn bread made with buttermilk? I don't think so!

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  3. Missing an ingredient?!?! Baking soda or baking powder was terrible.

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    Replies
    1. I'm sure its self rising cornmeal and flour

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  4. Kimberly - I've never had an issue with it and I've made it for years.

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  5. I don't have a cast iron skillet. Do you think I could make it in an 8-inch or 9-inch glass pan?

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    Replies
    1. Do you have a metal pan? I've made muffins in a metal muffin pan before. I've never made it in a glass pan. I think the glass pan could shatter with the hot oil and cold batter.

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    2. I always make my cornbread in a glass pan!

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  6. Use self rising corn meal and flour.

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  7. never heard of self rising cornmeal. will have to check it out.

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    Replies
    1. I always use self rising flour and cornmeal!

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  8. great recipe. southern and I also use self rising flour and corn meal.

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  9. This comment has been removed by the author.

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  10. I use self rising in both corn meal,and flour. I always heat my case Iron skillet before I pour my batter in to it. I would oil my skillet then heat it on the stove. I have made my corn bread on top of the stove when my oven quiet working in the middle of baking. It was still just as good.

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