Total Time
1hr
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.

Reviews

(2)
Most Helpful

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.

Marsha D. January 11, 2006

OMG! I didn't know that we had the same grandmother. This is the recipe my grandmother always used to make cornbread. It is to die for! She always added a "pinch" of salt to her batter. Thanks for sharing the recipe.

Julie in TX June 14, 2005

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