My mother used that recipe to make cornbread but she did not use a baking pan to bake it in. Here in the South, cornbread baked in a cast iron skillet is the BEST!
Cornbread
In some parts of the South, cooks prefer corn bread that's slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
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Credit: Todd Coleman
SERVES 8–10
1/3 cup melted butter, plus more for pan
1 cup flour, plus more for pan
1 cup yellow cornmeal
1/4 cup sugar
4 tsp. baking powder
1 tsp. kosher salt
1 cup buttermilk
1 egg, lightly beaten
Heat oven to 425°. Grease and flour an 8″ x 8″ square baking pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add butter, buttermilk, and egg, and whisk until smooth. Pour into prepared pan and smooth top; bake until golden brown and a toothpick inserted in the middle comes out clean, about 25 minutes.
Ratings & Reviews (5)
Daylily has it right. Cornbread has to be made in a cast iron skillet with bacon fat.
Texas cornbread is baked in a Pyrex pie pan or cake pan--gives it a good crust on sides and bottom.
I would like to know what part of the south puts sugar in their cornbread?? Must be a bunch of displaced yankees. Once sugar is added it becomes a teacake and not cornbread. Cast iron is an essential whether it be a skillet,muffin iron or cornstick irons,obviously to hold high heat to make the delicious brown crust.
very good.
Cornbread
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