Curley's Old Fashioned Cornbread

Submitted by Judedeva

"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.""

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 8

ingredients

• 236.59 ml all-purpose flour
• 236.59 ml cornmeal, my mother used stoneground but any is fine (not mix)
• 14.79 ml baking powder
• 1.23 ml salt
• 1.23 ml baking soda
• 14.79-44.37 ml sugar, depending on how sweet you like it
• 295.73 ml buttermilk
• 1 large egg
• 59.14 ml corn oil
• 44.37 ml butter

directions

1. Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
2. (If baking powder or soda appear at all lumpy, sift them in).
3. Stir well to combine.
4. In a small bowl, whisk together buttermilk, egg, and oil.
5. 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.
6. Tilt the pan to coat the sides of the skillet.
7. 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.
8. Don't beat it!
9. Scrape the batter into the hot, buttery skillet.
10. It should sizzle.
11. Place it in the oven immediately.
12. Bake until golden brown on top, about 25 to 30 minutes.

Reviews

[Mrs B]

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'!

 

[Chef shapeweaver]

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.

 

[Boxerwing]

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!

 

[*axxo*]

Yummy stuff! I made this cornbread to accompany my Hungarian Goulash recipe and was NOT disappointed. I liked the idea of cooking it in my cast iron skillet, gave it a nice crusty outside, moist inside.