Making some cornbread (my recipe)

[freshwest]

Our Family Cornbread



Requires a few things done in order:

Preheat oven to 450 degrees. Use a cast iron skillet for best results, preheated. If using glass, ensure ingredients aren't cold and glass isn't wet for safety.

A 10-inch cast iron skillet would work or whatever glass or metal pan you choose.

On the stovetop:

Melt a stick of butter, or use olive oil. Coat the bottom and sides of the pan. The butter has a better effect in the batter. Cornbread will require at least two tablespoons of oil or melted butter, reserve the rest.

Mix these dry ingredients:

1 2/3 cups wholegrain yellow cornmeal
1 teaspoon sea salt
1 teaspoon baking soda

Mix these wet ingredients separately:

I whipped brown egg
2 cups buttermilk (add lemon juice to whole milk and allow to clabber)
2 tablespoons of melted butter or oil

Combine all ingredients, just enough to moisten it to prevent overworking it.

Pour into the greased skillet or pan and bake 20 to 25 minutes, or until you can see some brown crust on the edges of the cornbread in the skillet, and the sides and bottom from a glass pan.

Can brush with butter and serve warm, or cool to crumble for making cornbread dressing.

Have a Happy Thanksgiving, all.

[Little Star]

1. I'm gonna try that!!..

When I was young my grandmaw and aunts always made cornbread. I love it.

Never tried to make it myself but your recipe has made me want to give it a try. Thanks.

[freshwest]

2. You're welcome. Just cook it as soon as it's mixed. Enjoy it.

[vademocrat]

3. I just posted almost exactly the same recipe in the other cornbread thread! My family recipe too -

My recipe calls for one more egg but otherwise it's pretty much the same. The cast iron skillet makes all the difference, in my opinion.

preheat oven - 450 deg.
grease 8-9 in. cast iron skillet or 9-in. square glass baking dish & heat in oven
2 eggs
2 cups buttermilk
1 tsp. baking soda
2 cups yellow stoneground cornmeal
1 tsp. salt
Beat eggs, buttermilk and baking soda together; add cornmeal and salt.
Pour into hot pan or dish
Bake for 20-25 minutes

[freshwest]

4. I like that, easier to understand. Sometimes I use 2 eggs if they are small.

[Lisa D]

5. Just what I've been looking for!

I've been searching for a cornbread recipe without flour and this looks perfect! Can't wait to try it.

[freshwest]

7. Hope it works for you. I'll be making some more in December and January.

New Year's Day is cornbread, blackeyed peas, baked sweet potatoes (no sugar added) and a lot of greens, either steamed or as a salad. I know people who just about live on cornbread with cooked pinto beans. Having greens makes it better.

[Le Taz Hot]

6. Cast iron!

I've been using cast iron since July and I LOVE LOVE LOVE it! Yesterday I spent money I shouldn't have and bought the Lodge 7-cornbread fingers mold. I can't WAIT to try it out today on some cornbread.

[alfredo]

9. I've been making half portions in a small covered skillet on top of the stove.

[Le Taz Hot]

14. Small skillet w/lid.

Next purchase.

[alfredo]

15. A 5" is just right, and cheap.

[cbayer]

11. I don't think money spent on cast iron is every money you shouldn't have spent.

It will not only last your lifetime, but your children and grandchildren's lifetime.

[alfredo]

18. Cast iron will add a bit of iron to your system.

[alfredo]

8. Fresh coarse ground pepper really adds flavor to your cornbread.

[freshwest]

12. Sounds good. Sometimes I make it with green chilis and a bit of cheese, too.

[alfredo]

13. When my Jalapenos are in season, they find their way into my cornbread.

[freshwest]

16. Even better!

[alfredo]

17. This year's crop was blazing hot.

[freshwest]

19. All the better to keep you warm through the winter!

[cbayer]

10. This is how I have always made it, except I use Jiffy mix.