Prep 10 mins
Cook 25 mins
This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing.
- 1 cup white cornmeal
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
- 2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
- 1 large egg
- 2 1⁄2 cups buttermilk
- 1 tablespoon sour cream (heaping)
- 2 teaspoons jalapeno juice (or white vinegar)
- 2 tablespoons vegetable shortening (heaping, when scooped out solid)
- Preheat oven to 450°F.
- In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
- Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
- Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
- Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
- Keep skillet on high heat and let the mixture sit for about 30 seconds.
- Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
- Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.
We loved this cornbread with our chili. It was easy to make, and we loved the fact you could cook it on top of the stove, so we put it on the grill in a cast iron fry pan, and just kept a close eye on it. The result was a cornbread, that was moist, flavorful and not dry and crumbly like some I have made. Loved this one!
Combined another recipe into your recipe Me and added a few extra flavors from my spice collection. FANTASTIC finish. This was my first time making scratch cb and I well not be buying pie mix even for deep stash. Real corn mask straight from a processor for this from here on out... Thank YOU Me&Ma!