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.