Prep 10 mins
Cook 25 mins
This is my mother's recipe. It was on the menu at every cafe she cooked. This cornbread has a great crisp crust yet the inside is soft and tender. It is a perfect accompaniment to soups, stews and the southern standard, "a big ole pot of brown beans."
- Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
- (If baking powder or soda appear at all lumpy, sift them in).
- Stir well to combine.
- In a small bowl, whisk together buttermilk, egg, and oil.
- Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
- Tilt the pan to coat the sides of the skillet.
- As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
- Don't beat it!
- Scrape the batter into the hot, buttery skillet.
- It should sizzle.
- Place it in the oven immediately.
- Bake until golden brown on top, about 25 to 30 minutes.
We loved this cornbread; it was just as Judedeva described it, crispy on the outside and soft and tender inside. Mr B particularly liked the light texture. The cornbread was super easy to make and the instructions were wonderfully clear. This recipe is a definate keeper and starwise it's a 'sixer'!
this was really very good!! the first bite my SO said this was a "keeper" and he's not a person that says much about food.this has replaced my old cornbread recipe.thank you so much for posting.
Delicious! I used 2 T. of sugar which added a nice hint of sweetness. I also used my cast iron skillet which gave a superior crust. DH really enjoyed this cornbread; he had two pieces. I served it with chili and it was just right. Lovely and moist; not crumbly. Easy to make too!