Southern Style Cornbread w/ Photo (Look here ScrambledEgg!!)

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MissPrissy, Feb 21, 2008.

  1. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    Forks, Virginia
    [​IMG]

    Preheat your oven to 425F degrees.

    Place 2 tbsp crisco in your black cast iron skillet. Put it in the oven. You can't make proper cornbread without this step.

    2cups self-rising cornmeal (I use Martha White with hot rise when I can find it. If not I use yellow meal with self rising added)
    3/4 cup flour
    1 egg
    1 cup buttermilk
    pinch of salt

    Combine the cornmeal and flour.
    Mix in the egg and milk.
    Add water slowly, until the mixture is pourable (like thick pancake batter).

    Take the hot pan from the oven and CAREFULLY pour the batter into the hot oil pan. The pan should be to the point of near smoking hot. The batter will sizzle and begin to fry as soo as it hits the oil. BE CAREFUL NOT TO BURN YOURSELF!

    Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

    I let mine go a little long because we like the dark bottom and edges.

    [​IMG]

    We had ours last night with chilli.

    [​IMG]

    Notes
    Sweet cornbread isn't cornbread. It is cake. If you prefer a sweet corncake you can add 1/4 c. sugar.

    When I fry out little silver dollar corncakes patties I add sugar and finely chopped onion. We eat them with beef stew.


    If you still can't make good cornbread do this -

    Buy the Martha White brand Corn muffin mix - it is a southern tradition!

    Preheat your oven to 425F degrees.

    Place 2 tbsp crisco in your black cast iron skillet. Put it in the oven. You can't make proper cornbread without this step.

    2 boxes MW mix
    1/2 c. buttermilk
    1/2 c. sweet milk
    1 egg

    Do not follow the directions on the box!

    Pour 2 boxes of mix in a mixing bowl.
    Add the milk and buttermilk and egg.
    Mix well.
    Set aside for 15 min at least.

    Take the hot pan from the oven and CAREFULLY pour the batter into the hot oil pan. The pan should be to the point of near smoking hot. The batter will sizzle and begin to fry as soo as it hits the oil. BE CAREFUL NOT TO BURN YOURSELF!

    Bake until golden brown.
     
    Last edited: Feb 21, 2008
  2. hsm5grls

    hsm5grls Chillin' With My Peeps

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    YUMMY..one of my favorite meals..I agree corn bread in a cast iron skillet is the only way to make corn bread..plus it gives it that down home look and feel when you put it on the table. Don't forget the butter..lots a butter on my cornbread [​IMG]
     
  3. Yogiman

    Yogiman Chillin' With My Peeps

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    Prissy, when I saw the pic of that skillet I had to check to make sure you had not swiped mine during the night. Got one exactly like it, but probably older.
    You are so right about the cornbread. Make mine exactly the same way. I don't use buttermilk that often but there is nothing wrong with it. Just can't drink it. Gotta have my sweet milk.
    Remind me to introduce you to a self rising flour that I have used most of my life. None other in the world like it. Talk about some fine cat head biscuits and good cornbread!
     
  4. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    Send me some flour!

    I make my biscuits with buttermilk too.
     
  5. moonlitfarms

    moonlitfarms Chillin' With My Peeps

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    Miss Prissy what size pan is that 8-9 inch??? Just wondering for the recipe so that the bread is not to thin.
     
  6. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    My skillet there in the photo is a #8.
     
  7. GAhen

    GAhen Chillin' With My Peeps

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    Carrollton GA
    Yum...sounds like my cornbread, but I use 2 1/2 cups of cornmeal and no flour.
    I like my cornbread more flat.....got to have the cast iron good and hot for sure!
    I love to hear the bread starting to fry in the hot oil!
     
  8. Scrambled Egg

    Scrambled Egg Flock Mistress

    Aug 29, 2007
    Fayetteville, NC
    I did print that and with the picture I maybe can do it, I will give it a try, thanks for the detailed instructions!! [​IMG]
     
  9. moonlitfarms

    moonlitfarms Chillin' With My Peeps

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    Well I am not from the south but the recipes here make my mouth water so I have changed the weekend menu to chili and cornbread so I can try my hand!! Thanks for the info!!

    [​IMG]
     
  10. Badhbh

    Badhbh Chillin' With My Peeps

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    Nov 16, 2007
    Southern Indiana
    No sugar?? lol

    Here's mine. I've gotten nothing but raves on it so far.... especially with chili.

    INGREDIENTS
    2/3 cup white sugar
    1 teaspoon salt
    1/3 cup butter, softened
    1 teaspoon vanilla extract
    2 eggs
    2 cups all-purpose flour
    1 tablespoon baking powder
    3/4 cup cornmeal
    1 1/3 cups milk


    DIRECTIONS
    Preheat oven to 400 degrees F. Lightly grease an 11x11 or so pan.
    In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
    Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
     
    Last edited: Mar 7, 2008

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