I am a lucky guy to have married into a family of hard working, strong willed Alabama women. They all have a list of talents and constantly surprise. Beverly, my wife’s younger middle sister makes a bunch of great stuff. Her cornbread is tops on my list. You have to try all the variations. I’d have a hard time picking a favorite. – Jughandle
This is my sister-in-law Beverly’s Southern Cornbread Recipe and it is the best I’ve ever had. Like most people who are really good at something, Beverly doesn’t measure, but just knows how much to use. This recipe is as close as I could get to measurements. – jug
Southern Cornbread Recipe
What You Will Need:
- 9 inch cast iron skillet
- 1/4 Cup Crisco shortening
- 3 Cups Self-rising CornMeal - Martha White "Hot rise"
- 1/2 Cup Self-rising Flour - White lily brand only
- 1 Cup Buttermilk
- 2 Eggs - large eggs
- Preheat oven to 425-450F.
- Heavily coat a cold 9-inch cast iron skillet with 1/4 cup of Crisco shortening – coat heavily because the batter kind of fries in the shortening
- Put greased skillet into hot oven and remove when shortening is melted
- Add cornmeal and flour together in a large bowl.
- Mix the eggs and buttermilk in a separate bowl
- Add the liquid mixture to the dry ingredients to form a batter.
- Pour the batter into the pre-heated and greased 9-inch skillet.
- Bake in oven for 15-20 minutes, or until it is lightly browned around the edges,
- Onions, jalapenos, corn and/or cheese to taste
Serve hot. Notes: Only fill the skillet halfway with the batter. It seems to be very important to use self-rising cornmeal and flour for this recipe and Beverly swears by White Lily self-rising flour and Martha White “Hot Rise” corn meal. – jug
Grade A stuff. I’m uqunestinoably in your debt.