Posts Tagged ‘cornbread’

Cornbread is a touchy topic for many people–Southern and Northern alike.  The debates revolve around issues such as sweet vs. savory; baked vs. fried; craklin’s vs. peppers; muffin vs. loaf; just to name a few. I defer these debates to the wonderful wikipedia, which has done a nice job of describing “cornbread” from a variety of perspectives. I personally love them all but have provided a recipe here that falls into the more traditional Southern cornbread category. This cornbread has a salty flavor and is best cooked in a cast iron skillet. This cornbread is a perfect accompaniment with the Spicy Beef & Bean Chili recipe.

  • This basic cornbread can easily be adapted to add your favorite flavors (cheese and peppers for a Mexican cornbread; cracklin’s for a true Southern delight;  add onion and fry the batter for hushpuppies).

“Mama’s” Southern Cornbread


1 1/4 cup corn meal

1 cup self rising flour*

1 1/2 tsp baking powder (check the date, if expired–the bread won’t rise very much)

1 egg

2 1/2 Tbsp vegetable (or canola) oil

milk or buttermilk


Preheat oven to 425 degrees. Mix corn meal, flour, baking powder, salt, egg, and oil together slightly. Begin to add the milk slowly while stirring–add milk until the batter is thick so that it barely pours. Pour into a (well-seasoned) cast iron skillet (or 8×8 baking dish or loaf pan). Cook until lightly brown (will often crack a bit on the top) or when the bread bounces back if you press lightly on top.  Run a knife around the edges when you remove from the oven to help prevent sticking. Serve warm.

Serving options: butter and honey; or along with chili, soup or stew.

*Helpful Hint:  If you don’t have self rising flour here is a conversion for using all-purpose flour (1 cup self rising flour = 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt).


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