Grandmama's Country Cornbread
Recipe by: Bobbi Jo Lathan
Recipe type: Sides
Cuisine: Southern
PREP TIME
8-9 mins
COOK TIME
25-30 mins
TOTAL TIME
40 mins
INGREDIENTS
½ stick of butter (softened)
1/3 cup sugar
1 1/3 cups stone ground yellow or white cornmeal (I like Dixie Lily-you can get it at www.southerntraditionalfoods.com / their Speckled Butter Beans and Red Field Peas are great, too! Get a big pot, throw in a ham hock, cook the beans, and serve with your hot-buttered cornbread!)
1 cup unbleached flour
2 eggs (beaten)
1 1/3 cups of evaporated milk (I like PET Milk)
1 teaspoon salt
1 tablespoon baking powder (I only use Rumford!)
INSTRUCTIONS
Preheat your oven to 350ᵒ.
Grease your cast iron skillet with some Crisco or olive oil. (Don’t tell Grandmama I said that ‘cause she didn’t even have any olive oil in her kitchen!)
Stick the skillet in the oven to warm it up.
Get out a big mixing bowl. Now, whisk the softened butter and sugar together until blended. Then, just add the rest of the ingredients and whisk it all together until that’s all blended. If it’s too thick, you can just add a little more canned milk or a little water. We’re not bakin’ a cake here, so we don’t have to be so careful and add a little at a time.
Get a hot pad and remove the heated skillet from the oven and set it on the stove or on your counter-top with a wooden cutting board under it. Then, pour the cornmeal batter you made into the hot skillet. Then, lift the filled skillet up and then gently drop the skillet on the counter or stove top 2 or 3 times to get out the air bubbles.
Place your filled skillet back into the hot oven for 25-30 minutes until it rises up and nicely browns on top.
When it’s done, remove your beautifully browned cornbread from the oven and serve slathered with butter while still hot! Yum!
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