Recipe by Chef Kathy
My grandmother baked this cornbread in a black iron skillet in a wood-burning stove. It was absolutely delicious, with a crisp, crunchy bottom crust and a moist tender inside. Great served with pinto beans, cold milk and green onions.
Top Review by Marsha D.
This is a good cornbread. I found that it needs alittle sugar and salt, not much but just alittle to enhance it a bit more. The texture turned out great! I used my cast iron skillet as stated in the description cause its our favorite way with cornbreads and pizzas.It does leave a crispy crust. Thanks for sharing the recipe.
- 1⁄3 cup lard or 1⁄3 cup Crisco
- 2 cups self-rising cornmeal
- 1⁄2 cup self-rising flour
- 2 eggs, well beaten
- 2 cups buttermilk
- 1 tablespoon dry cornmeal
Directions See How It's Made
- Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
- In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
- Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
- Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.