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Cornbread Recipe

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This recipe for Cornbread is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups of white cornmeal mix
1/2 teaspoon salt
1 3/4 cup buttermilk
2 eggs, lightly beaten
1 stick of butter melted in cast iron skillet
Directions:
Directions:
Preheat oven to 450º.

Mix the cornmeal mix and salt in bowl. Stir the milk into the beaten eggs, and pour over the dry ingredients in batches, stirring very well to make a smooth batter. EE uses a pierced spoon, I use fork.

Cut the butter into pieces and put in a 10 inch cast-iron skillet Put the skillet in the preheated oven, and heat until the butter is melted and foaming, Remove from the oven, swirl the butter all around the skillet to coat the bottom and sides well. Pour the remaining butter into the batter, and stir well until the butter is absorbed into the batter. Pour the batter into the skillet, and put in the oven to bake for 20-35 minutes, until Cornbread is golden brown and crusty on top and pulls away from the sides of the skillet.

Remove skillet from the oven, and turn the cornbread out onto a plate. Allow to cool for 5 minutes before cutting into wedges.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
EE always uses buttermilk, If I don't have it I sour the milk by adding 2 teaspoons of lemon juice or vinegar to milk and let it sit until it curdles. About 5-10 minutes.
If you don't have cornbread mix you can use regular cornmeal but add 1 teaspoon salt and 1 teaspoon baking powder and 2 tablespoons flour. .

 

 

 

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