Prep 15 mins
Cook 40 mins
A friend of mine, who lived in Tennessee at the time, gave me this recipe years ago; you will need a 12-inch cast iron skillet. If you only have a 9- or 10-inch skillet, please see *special instructions.
- 2 cups cornmeal
- 2 cups flour
- 1⁄2 teaspoon salt
- 2 tablespoons baking powder
- 2 eggs
- 1 cup butter or 1 cup margarine, melted
- 4 cups milk or 4 cups buttermilk
- 1⁄4 cup corn oil
- Preheat oven to 400 degrees.
- In a large bowl, mix together cornmeal, flour, salt and baking powder.
- In a separate bowl, mix together eggs, butter and milk.
- Combine wet and dry ingredients; stir until well blended.
- Heat dry 12-inch cast iron skillet over high heat for 2 minutes.
- Add corn oil to skillet, swirl oil around to coat bottom and sides, leaving all oil in pan.
- Return to heat for 1 minute.
- Pour batter into skillet and cook over high heat until bubbles start to form in center, about 2 minutes.
- Remove from stovetop.
- Bake in preheated oven 40 to 50 minutes, or until toothpick inserted into center comes out clean.
- Note: This is a very traditional corn bread; if you prefer a sweeter corn bread, add 1/4 cup sugar to batter.
- *Instructionsfor 9- or 10-inch skillet:.
- Reduce amount of corn oil in skillet to just under 1/4 cup and use remaining oil to coat an 8- by 8-inch baking pan.
- Fill skillet three-fourths full with batter (it rises very little) and place remaining batter in greased baking pan.
- Reduce baking time for both skillet and baking pan to about 25 minutes, or until top is golden brown and toothpick inserted in center comes out clean.