Recipe by vlynn
This is my favorite cornbread. A friend of mine gave me the recipe. It makes a thin crunchy cornbread. No flour is ever used in this recipe. It can be tricky sometimes and I have had it stick to the pan (I use cast iron skillet).
Top Review by Sue Lau
I had some real problems with this recipe and think some ingredients may be missing from the ingredients list. The batter is very soupy prepared as directed. I noticed there was no flour in the recipe, and I thought to add that to correct the balance. As it turns out, by adding 1 cup of flour to the batter, the consistency looks much better. The cooking time is correct, although turning the bread can prove a bit tricky, so I recommend turning it onto a plate and then sliding it back into the pan. The crust did get very crispy and nicely golden (I used a cast-iron skillet). I would rate this much higher except that it cannot be prepared as directed.
- 1 cup cornmeal
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- sugar, to your liking (optional)
- 1 egg
- 1 cup buttermilk
- 2 tablespoons meat fat or 2 tablespoons oil in batter
- 2 tablespoons meat fat or 2 tablespoons oil, in skillet (cast iron is best)