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The HBHW Recommends
My Best Cornbread
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- 1/2 cup margarine (1 stick)
- 1-1/2 cups buttermilk (powdered buttermilk is fine, or even yogurt or sour milk would work)
- 2 medium eggs
- 1/3 cup sugar
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1 cup flour
- 1 teaspoon baking soda
You really need an iron skillet to make this, but if you just don’t have one, a nine inch square or round cake pan will do. Get your large iron skillet, or 9″ pan and put the margarine in it. Put the pan into the oven at 400° allowing the margarine to melt, and the pan to heat.
In a large bowl combine the buttermilk, eggs, sugar and salt. Use a whisk to mix it up really well. Pour in the melted margarine, leaving about a tablespoon of it left in the hot pan. Be careful pouring so you don’t get burned. Beat everything up again. Finally add the cornmeal, flour and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot skillet or pan, on top of the little bit of margarine you saved in it. Carefully put the skillet back into the oven. Bake the cornbread at 400° for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan. Remove the pan from the oven and let it cool a little while before slicing into 8 or 12 wedges.
The iron skillet gives this cornbread the traditional crispy hillbilly crust. Another pan will still cook it, but it will not be quite the same. The buttermilk and sugar make the cornbread very tender and sweet. A perfect accompaniment for spicy dishes like Chili and stew. This is the best cornbread I have ever eaten, there is another recipe though, of a heartier and coarser nature, which is a little easier to make, Plain Cornbread.
If you’re not in the mood to make a whole bread, try this cornmeal muffin recipe instead
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3 Responses to “My Best Cornbread”
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Website & Graphics by ccd
July 8th, 2009 at 11:38 am
Your website is gorgeous and really kind.
With regard to corn bread recipes perhaps this would be helpful. The fastest and best recipe I have ever made. It literally takes 2 minutes to make and 15 to bake.
One package of Jiffy cornbread add an extra egg to the directions mix until eggs are well blended with milk then add to dry just until wet. Put it in a small well greased cast iron skillet sprinkle with a tiny bit of sugar. Bake at 400. It costs about 42 cents or 25 cents if you can catch a sale.
August 27th, 2009 at 3:58 pm
I made this recipe in a regular baking pan as I don’t have a cast iron skillet. I have to tell you, it was to die for. This is by far the best cornbread my family has ever tasted. Now when I make it, I make a pan for each of my grown sons to take home as well!
And since hubby and I can’t eat a whole pan ourselves, I freeze the leftovers.I wrapped each individual piece in wax paper, then put it in a ziplock freezer bag. It freezes nicely and we can take a piece out at a time when we want it and just warm it in the microwave.
Also, my guys like spicey stuff, so I added some diced jalapeno and a handful of shredded cheddar cheese to the batter, they went wild!
Thanks so much for sharing this awesome recipe!
November 16th, 2009 at 10:33 am
[...] cornbread [...]