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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cornbread Recipe

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This recipe for Cornbread is from Living to Eat!, 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:  
2 c corn meal
2 tbsp baking powder
1 tsp salt
1/4 c flour
1 egg
1 c buttermilk
Water, as needed
Directions:
Directions:
Preheat oven to 450 º. Grease a 10 or 12 inch well seasoned cast iron skillet or an 8x8 pan. If using a cast iron skillet, place it in oven while mixing cornbread together so it will get hot.

Mix together corn meal, baking powder, salt and flour. In a separate bowl, stir together egg, oil and buttermilk. Pour into corn meal mixture and stir. Use water to thin batter down to cake batter or pancake batter consistency. It may take up to 1/2 cup of water, possibly more. Pour into hot skillet and bake for 25 to 30 minutes. If baking in a cast iron skillet, to form a brown crust on both sides of the cornbread, during the last 5 minutes or so of baking, take cornbread and flip it.
Personal Notes:
Personal Notes:
There have been many variations of a cornbread recipe in our family over the years. This is a completely different recipe than Mom gave me in 1982 when I got married but at that time, we were still using lard or shortening. This is the recipe that Dad was using. I think it's one he ended up concocting from mom's recipe, trying to get a texture he liked. It's good cornbread and always a hit a family gatherings.

 

 

 

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