Thursday, July 23, 2009

Foodie Friday...Real Southern Cornbread

Michael is our gracious hostess for this weekly event. Whether she's cooking or "doctoring" food from the grocery store she always has wonderful ideas and beautiful photographs. Click on the Foodie Friday button to visit her and the list of those participating this week. If you've been making your moma's moma's cornbread for years and are happy with it you can just go ahead and click. But if you think yours could use a little tweaking or Heaven forbid you've never made cornbread at all, keep reading!



The most important requirement is a well-seasoned black iron skillet. Now a good skillet is a little like money: the easiest way to get it is to inherit it. But do not despair if you don't have one. It will require a little time, but you can have one. Then YOUR children can fight over it! New cast iron skillets don't come that wonderful rich black color. The new one will be gray looking. Wash the new skillet to remove any film. Using a paper towel, coat the skillet generously with vegetable oil, lard, or bacon grease. Place the coated skillet in a preheated oven of about 250-350 degrees. Just leave it in the oven for about two hours. The purpose is to allow the oil to seap into the pores of the cast iron. This should get you started and the skillet will improve with use and time. Remember, never wash it with anything harsher than a cloth and mild dish liquid and always dry it thoroughly.




To make the cornbread mix 1 cup of white cornmeal, 1 tablespoon flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir in 1 cup of buttermilk, 1 egg, and 1 tablespoon vegetable oil. Now this is the important part: heat about 2 tablespoon of vegetable oil in the skillet to just sizzling on top of the stove. Pour the batter into the sizzling oil This is what makes a crispy crust! Bake at 425 degrees about 20-25 minutes.




Serve immediately. Go ahead. You've gone this far. Get out the real butter :) Happy Foodie Friday and enjoy!

28 comments:

  1. Ohhh! YummY! I LOVE cornbread. TY for sharing. TTFN~Marydon

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  2. Susan,

    Thanks for all the tips on seasoning the skillet! I get a lot of different versions, but I trust you. And thanks for the recipe. Up here in the North (or at least in my house!), we like our cornbread with a big spoonfull of chili on it and a dollop of sour cream. Oh my...

    xoxo
    Jane

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  3. I was just thinking about making cornbread the other day, so this is great. Thanks for the skillet tips and the recipe!

    Jane

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  4. Looks so good - have not made cornbread in a long time. Thank you for NOT adding sugar to the recipe. Sweet cornbread is not true Southern style. :-)
    Glenda

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  5. That's what we had for supper tonight.. my husband was laughing at me taking pictures of it for next weeks foodie post. Around here everybody knows not to touch the cast iron skillet.. my sister washed and scrubbed my grandmothers with a brillo pad one time.. needless to say it was the one and only time she ever did it lol. Thanks for sharing your delish looking cornbread.
    Debbie

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  6. mmm...mmmm..That's REAL cooking! Need to say no more. :)

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  7. Susan, this looks SO good! YUM! Okay, I don't have an iron skillet. I ruined mine years ago. Don't even ask how. LOL! AND when I was little, I decided to "help" my mother in the kitchen. Granted, she wasn't in the kitchen, but our cook had been and was sick that day. I decided that she hadn't gotten all the "burned stuff" off of Mama's skillet, so I went to town on it with comet and a brillo pad! Now, after hearing that, do you think there is still hope for me with cornbread???

    Happy Foodie Friday to YOU!

    I feel certain you visited and signed up for the giveaway, but if not, please do. And if you have, come by and check out the hints for what I'm giving to the winner of the first drawing. You still have a shot to win with my other.

    XO,

    Sheila :-)

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  8. Thanks Susan ~ your cornbread looks delicious and I will have to give the recipe a try.
    I always keep my skillet oiled, it makes such a difference, when cooking.
    I agree real butter has a flavour all of it's own and you do not get it with margarine and other substitutes.

    Enjoy your weekend
    Hugs
    Carolyn

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  9. I was lucky enough to inherit my Mom's black cast iron pan..which was no small feat considering there were 6 other sisters wanting it!!
    Cornbread looks delicious...

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  10. OK, I'm going to try this! I have the iron skillet I inherited! It a big ol' Griswold, #8 chicken fryer size with the lid. REALLY heavy!! I keep it seasoned and it lives inside my oven! I'll let you know how the cornbread turns out!
    Shirley

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  11. I can't believe you posted this! My Hubby is always asking me to make cornbread in my cast iron skillet. He said his "Granny" used to make it like that! FInally a recipe and directions! Thanks!
    Have a wonderful weekend!
    ~Really Rainey~

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  12. I used to season my cast iron pans just like you do...I stopped using them because they are so heavy, especially the big ones.

    Your cornbread sounds wonderful.

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  13. I love southern cornbread, you southern girls always did know how to cook.

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  14. I love a woman who cooks from scratch. I must confess I am a Cornbread Virgin! Coming from Australia it is not a dish which is part of every day cooking however as your recipe looks and sounds very tasty, especially the bacon fat idea (I can feel my dress size enlarging as I type), you have convinced me to give it a go. I have written myself a note and stuck it to my computer to remind me to make it when we come back from holidays in a few weeks time. I’ll let you know how it goes

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  15. I think I have just about every kitchen thing known to man but do not own a cast iron skillet. Shame on me:) I think I will put this on my Christmas list since I do live in the south now.
    Joyce

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  16. Thanks for the tip and instructions for seasoning a skillet. The cornbread looks wonderful.

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  17. love cornbread this looks perfect I live in NC

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  18. This is a great pan on cornbread, I can see the "texture" of the crust...so important! Thanks for coming to visit GrannyMountain and please come back!
    joy c.

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  19. It looks so good. I love the smell of cornbread fresh out of the oven:)

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  20. My cornbread is tasteless and dry. I am always interested in a new recipe for it.

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  21. Oh Susan, this looks REALLY good. I hope I can duplicate it...Christine

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  22. Can't wait to try your recipe! Loved how you used the bacon drippings.....can't go wrong there! Thanks. :)

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  23. This sounds good. Very good! Can't wait to try it for myself -

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  24. Susan you were right, I did enjoy your post today. You make cornbread just like I do, but I heat my skillet in the oven. I've got my mom's, my grandma's and the skillet I got for a wedding present almost forty years ago! I wouldn't part with any of them for a million bucks!

    Honey, we are two peas in a pod when it comes to cookin' and that grace over Chicken and Rice casserole just cracked me up!

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  25. Do you ever run into the argument regarding yellow vs. white corn meal? It seems to be a family disagreement here:) We are settled on who gets what...I get the crusts; Hubby gets the middle. Thanks! Hope you will join me for Crock Pot Wednesdays. The Linky is up and waiting for you. http://diningwithdebbie.blogspot.com/2009/07/crock-pot-wednesdays.html

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  26. Don't mind if I do.....I will have a huge slice with tons of butter - love love butta !!!!
    Thanks for the visit, Susan ! You are soo funny ! Love your comment on the Salon Payroll and daughters...LOL ! I don't get it ..I pay $2.99 for a bottle of Clairol and my daughter gets a $95.00 job ??? Sheeshh! Maybe I could learn how to spray paint her hair ?? LOL !
    Hugs ~ Kammy

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  27. We had cornbread with our dinner tonight with a veggie meal. Loving these fresh veggie dinners this time of the year. laurie

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