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    You are in: Home / Recipes / Emaw's Cornbread Recipe
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    Emaw's Cornbread

    Emaw's Cornbread. Photo by riffraff

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    riffraff's Note:

    This is my mother's cornbread recipe. She uses a cast iron skillet which produces a beautiful crust. This is not sweet cakelike cornbread but authentic Southern cornbread that we eat with a big pot of beans or peas and she uses it for her Cornbread Dressing which is also posted on this site.

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    Units: US | Metric


    1. 1
      Heat 8 inch cast iron skillet in 400 degree oven with oil or drippings in it.
    2. 2
      Mix all ingredients in a medium bowl.
    3. 3
      When skillet is good and hot remove from oven and pour in cornbread.
    4. 4
      It should sizzle good.
    5. 5
      Cook at 400 for 45 minutes to an hour.
    6. 6
      Turn out on rack to cool.
    7. 7
      Bottom should have a lovely crust.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on October 03, 2006


      Fabulous recipe!! I had no problems whats so ever.I did had about 1/4cup of sugar to the mixture. We like it alittle sweet. My cornbread was just perfect and DH was very happy. I used bacon grease in the bottom of my cast iron skillet and it made for one mighty fine cornbread. Thanks so much for sharing Emaw's recipe!!

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    • on April 21, 2006


      Just like the cornbread my Grandma use to make. I made half the recipe and baked it in an 8-inch round cake pan for 30 minutes(don't have a good seasoned cast iron skillet). I've fixed this two times now and rewrote the recipe into my handwritten recipe book to reflect the ingredients for half the recipe. I would agree about it being an authentic southern cornbread! Thanks for sharing.

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    • on March 15, 2006


      I'd been dying for cornbread that wasn't sweet and actually bought a cast iron skillet just to make some. This recipe made too much batter to fit in my 8" skillet, and I managed to make a big mess just filling the pan. Unlike someone else's review, I kept mine in for the full hour and it did not burn. While it was very easy to make, the taste was only so-so. The fact that I lost a lot of batter filling the pan (and had to dump the rest down the drain) might have something to do with it. I might try this again in a bigger skillet and see if I have better results.

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    Read All Reviews (6)


    Nutritional Facts for Emaw's Cornbread

    Serving Size: 1 (1254 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 237.4
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 2.4 g
    Cholesterol 58.3 mg
    Sodium 517.8 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 3.0 g
    Sugars 0.3 g
    Protein 7.7 g

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