Southern cooks, ATTENTION! My mother used to make great, great cornbread, but it was unlike any other?

Question

cornbread. As I remember it, her cornbread used only three items, corn meal, buttermilk, and baking powder or soda. That is all, as I remember it. The cooked bread was fairly flat. It did not rise much. Might have been only about an inch and a quarter high. I used to be able to make it, but I have forgotten how. Oh, yes, she might have used a little salt. The crust was somewhat hard. The cornbread did not fall apart. It was somewhat firm. Can any of you help me learn to recapture my mother's cornbread?

Answer 1

Southern Cornbread
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1/4 cup bacon drippings
Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.

Skillet Cornbread
3 tablespoons vegetable shortening
2 1/4 cups cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt (optional)
2 1/4 cups milk
1 egg
Place shortening in a 10-inch skillet with ovenproof handle or 9-inch square baking pan.
Place in oven.
Heat to 425°.
Skillet will be very hot and shortening will be melted.
While skillet is heating, combine dry ingredients; add milk and egg, mixing well.
Add melted shortening; mix well.
Pour batter into HOT prepared skillet.
BAKE 35 to 40 minutes OR until surface cracks and edges are deep golden brown and pull away from sides of pan.
Serve warm.
Traditionalists make this in a cast iron skillet with white corn meal.

nfd♥

Either recipe will suite your taste. They are wonderful!

Answer 2

Buttermilk Cornbread
1 1/2 cups cornmeal
1 cup Original Bisquick® mix
1/2 cup butter or margarine, melted
1/3 cup sugar
1 cup buttermilk
1 teaspoon baking soda
2 eggs


1. Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot.
2. Stir all ingredients until smooth. Pour batter into pan.
3. Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.

Answer 3

*****RANCH HOUSE CORNBREAD

1 c. plain flour
1 c. plain cornmeal
3 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
2 tbsp. melted butter
1 egg
1 1/2 c. milk

Mix all dry ingredients through a sifter in mixing bowl. Combine butter, egg, and milk in another mixing bowl. Thoroughly grease an iron frying pan. Preheat oven to 425 degrees. Mix wet and dry ingredients thoroughly, pour into pan. Cook about 25 minutes or until done.

Answer 4

CORNBREAD SOUTHERN STYLE

3 c. cornmeal
1 egg
1 tsp. baking powder
1/4 c. milk (approx.)
2 to 3 tbsp. sugar
1 c. shortening

Cut shortening and cornmeal together. Add baking powder, sugar and egg. Mix well. Add milk and mix well. Pour into pan. Bake at 375 degrees until golden brown.

Is this the one you are looking for . this is my mom s recipe and it was always good . good luck and happy baking.

Answer 5

My mother always adds sugar to her cornbread.....it is the best I've had so far =)