Real Southern Cornbread

P4's Note:

This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 1 cup yellow cornmeal (fresh, and preferably stone-ground)
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 ¼ cups buttermilk
• 1 large egg
• 2 tablespoons sugar
• ¼ cup corn oil (or plain vegetable oil)
• 2 tablespoons unsalted butter

Directions:

1. Put the skillet in the oven and preheat to 375 degrees.
2. Combine the dry ingredients except for the baking soda in a bowl.
3. In another bowl, mix the buttermilk and the baking soda.
4. Set aside.
5. In a small bowl, beat the egg with the sugar until combined.
6. Add the oil and mix until combined.
7. Pour this mixture into the buttermilk/baking soda, and mix.
8. When the oven is preheated, toss the butter into the skillet and let it melt.
9. Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
10. Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
11. Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
12. Turn out onto a cutting board, cut into wedges and serve.
13. NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
14. It may just be my upbringing, but it tastes better somehow.
15. And please do not add the baking soda to the dry ingredients.
16. I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Reviews

[MEAN CHEF]

Great cornbread. I made it first in my 10" cast iron, but for 2 people I converted the recipe to fit my 4" skillet (1/6 of the recipe) - worked well. The proportions in the recipe are perfect

[Ceil from NJ]

My very first iron skillet cornbread - and it was 5 stars! Absolutely wonderful, and easy to make! The inside was so light, and the outside was so crunchy. I used the stone ground corn meal and added the baking soda to the buttermilk. No more mixes for me! Thanks again, PetitFour.

[ratherbeswimmin']

Bravo, PetitFour. My family and I had your cornbread last night and it was incredible. Your directions were all inclusive and very easy to follow. The cornbread formed a nice golden brown crusty exterior and the inside was tender and moist but with a good crumb texture. I buttered it with real butter and enjoyed every bite. Thanks for sharing your recipe and expertise.