You need to have this cornbread in your kitchen. I wouldn’t lie to you about this.
Simple, delicious, and inexpensive, this recipe is the product of the mid-twentieth century. Sometime between 1940 and 1950, my Great-Grandma bought a cookbook that she used for everything from biscuits to cream pie to — you guessed it — cornbread. She passed it down to her daughter, my Gran, who has made this cornbread for me for my entire life.
The cookbook has long since lost its cover and copyright pages, so I can’t provide appropriate attribution, but this recipe deserves to be shared. It’s easy, and you should make it.
Seriously, get in your kitchen.
- 2 cups cornmeal
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs, beaten
- 2 cups sour milk (buttermilk – I used reduced fat)
- 2 tbsp fat (butter)
- Begin heating your oven to 425 degrees.
- Measure out your buttermilk and beat your eggs into it. Let it sit and do its thing.
- In the pan of your choice — I highly recommend a cast-iron skillet — plop in your butter and stick it in the oven to melt. Keep an eye on it so it doesn’t burn!
- Sift together your dry ingredients. Add the egg/buttermilk mixture to the dry ingredients and mix by hand.
- Pull your pan out of the oven once the butter is melted and tilt the pan so that the butter greases the bottom of the pan. Pour the melted butter into the rest of your ingredients and mix.
- Pour your cornbread mixture into the hot pan and move it to the oven. Bake at 425 for 20-30 minutes, until it is baked through and cracked on top.
Note: you could also add in things like cheese and jalapenos to this recipe. Stir them in gently after you add the butter to the rest of the mixture.
Serves: 6 | Calories: 212 | Fat: 4.1 g | Carbs: 35.5 | Fiber: 2.7 g | Protein: 7.4 g
You can easily slim down this recipe by simply cutting the corn bread into smaller pieces. But really, where’s the fun in that?
Do you have any family recipes that you just can’t get enough of? Tell me about them in the comments below!