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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
Beverly and her husband Brent
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
My sister-in-law makes the best cornbread I've ever had. I'll be shocked if you don't think so too. - jughandle
Servings 8 servings
What You Will Need:
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
Method:
Method:
- 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,
Optional Ingredients:
- Onions, jalapenos, corn and/or cheese to taste
Notes
Note: Beverly likes her’s crispy, or until a fork stuck into the center of the pan comes out clean.
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
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
Nutrition
Nutrition Facts
Southern Cornbread Recipe
Amount Per Serving
Calories 348
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 44mg15%
Sodium 50mg2%
Potassium 255mg7%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 2g2%
Protein 9g18%
Vitamin A 110IU2%
Calcium 44mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
1 comment
Grade A stuff. I’m uqunestinoably in your debt.