My family is straight out of Arkansas and I have never seen such thin cornbread. Learn something new everyday I guess. ( my mom used 1 cup each All purpose, Corn meal, milk, 1 egg, and 1/3 cup oil with tsp salt.)
You've had the same skillets and the same husband for thirty years and you're making the same recipes as your mother and her mother. Your family's dining table is as neat as a pin. You're an old fashioned domestic Goddess and your husband is a lucky man.
used to use all purpose now use self rising we do our skillets the same way heat up with oven less time waisted waiting for hot pans but we use one skillet i like thick corn bread later crumble in buttermilk or turnip green pot liquor skillet belonged to my grand mother its over 80 yrs old makes the best corn bread or fried taters and onions great now im hungry fantastic video
Perfect! So glad this video is still up on RU-vid. I didn’t use the combo of flour and cornmeal last time I made it and I knew it wasn’t right. I only used cornmeal. So thanks so much again. Merry Christmas 😎
wife and i married 30+ years my mother gave us her mothers cast iron skillet she used when my mom growing up so pan is over 80 yrs old we use all purpose flour and corn meal just add some baking powder and a little salt and for sunday dinner add 2 tbl spoons of sugar (we use splenda)works very well we use the same heat up steps and that cornbread dipped in turnip green pot liquor is out of this world gooooood
My mammy used to make it 2 or 3 inches thick, but when I married, my wife made it like this and I like this crusty kind much better. Especially with milk.
Burt Short I usually use milk, but I think buttermilk would work just fine. I don’t really know how much baking powder is in the self-rising products and sometimes baking powder and buttermilk can give you a metallic taste.
Beth Carden you are so welcome. I made some today for our lunch along with collards, black eyed peas and baked sweet potatoes. New Years Day delight! Happy 2018 to you!
As a recently transplanted Northerner, I have become fascinated with all (edible) things Southern. This is the first Southern (read non-sweet) cornbread recipe I've seen that does not use buttermilk. It is also the least fussy. I'm trying this tonight.
Thank you so much, you just broke the secret to my sister in law cornbread that everyone loves because it is crispy and she would never tell how she did it.
Thanks for all the positive comments and all the thumbs up! Jeffy, you can use a Pyrex or Corning Ware dish if you don't have cast iron. My daughter bakes hers in a 9x13 Pyrex.
Phyllis, thank you for this. Your recipe looks absolutely delicious. You have inspired me to try it. I'm not in the south, but we here in Michigan love cornbread just the same. I'm not too far from Chelsea where the Jiffy Co. factory is located! For my cornbread I use Jiffy mix, add egg as per instructions, but also add canned creamed corn as part of the required liquid (I don't bother with extra milk in this case - only a little extra water, sparingly, if needed). In summer I might even add to my mixture some fresh local corn cut straight from the cob. I have not used the cast iron pans like you do (typically I use a pyrex type oven safe glass loaf pan/dish that has been lightly oiled), but I'll have to try it your way for the extra crispiness! God bless you. -Tom in Livonia (suburban Detroit), Michigan
So happy to find more cornbread lovers! I also have a Face Book page called SouthernSimply (written together) if you would like to follow my cooking adventures or ask a question.
I have never used flour In my cornbread .But ill let every one know the secret to great cornbread Is a seasoned cast iron skillet. Mine is 12 inch skillet Lodge make a great one .Just make sure to season it to it turns black .
Thank you! No one in my family has ever written down the recipe either. I guess they just figured that the younger generation would learn to memorize it as they had. I don't work that way. Your recipe is as close to my family recipe as I have ever been. I made sure to write it down so I wouldn't have to worry about remembering how to make it.
chuckles1107 I hope you will commit it to memory too! My daughter called for a long time every time she wanted to make cornbread and I would gladly tell her over and over. Now she has the video even if she doesn't remember the particulars and doesn't call as often in a panic! I miss it!!!
Phyllis I came to you tube to find a way to make corbread that does not crumble so easily...I see you use a 10 inch skillet....I've never added flour to my cornbread...just egg, oil, cornmeal, milk and salt....sometimes i'll add some cheddar to it....but i don't measure and add milk until i get the pour-ability i like... I usually use an 8 inch skillet but like your technique of the 10 inch...i like cornbread that is brown on both sides like you make...more crunch...maybe crunchbread instead....lol....thanks for sharing your method...i'm an old geezer from extreme south Alabama ...actually the Forrest Gump shrimping town......a quick idea for your fried shrimp....drop a couple strips of bacon in the oil and fry for a minute take the bacon out before it even dreams of burning....yowser....delicious...I got that technique from an old chef who was in the Air Force when they use to have a radar station on Dauphin Island, Al.
Hopefully, you will love my cornbread too! Thanks for the shrimp tip..I do love fried shrimp! You can follow my cooking adventures on FB too at SouthernSimply.
To the person wanting to use buttermilk, you would need to adjust your leavening for buttermilk. I'm sorry, but I don't know the exact amount to use. My Gran used water or milk or evaporated milk. She saved the buttermilk for biscuits or to crumble the leftover cornbread into. She made some sort of bread every day. My Mom almost always used milk, but in a pinch, she used water too! Hope that helps and btw, this is Phyllis responding!
If you are using plain cornmeal, I think 2 tsps baking powder and a pinch of salt should do it. Taste the batter and make sure it is not bland. You may need more salt. Good luck!
This is the closest to how my family makes cornbread. I put buttermilk if I have it. NO SUGAR... may I ask where you are from? My ancestors came to Indiana from North Carolina many generations ago. Thank you for your fine recipes!
I am from the Lowcountry of SC (Myrtle Beach area), but my Mom was from Thomasville, NC. You will probably like my Chicken Pie too since you have NC roots!
That's the thinnest cornbread I have ever seen. I live in Alabama and I thought my cornbread was thin. The top of yours looks like the bottom of mine. I bet it's great I was just raised on a little different type of cornbread. Very Interesting. Great video
It's always a good idea to leave either an Oven Mitt, a Tea Towel or one of those nifty handle covers be they Silicone or Quilted over the handle of any hot dish you take out of the oven to indicate to anyone passing by that the pan is still hot. Something like those cast-iron frying pans could burn down to the bone if they were grabbed by accident by someone who didn't realise they'd just come out of the oven. I've done it myself after taking out a roasting dish turning around and grabbing the edge lol.
I would suggest you try 3 teaspoons baking powder and 1/2 teaspoon salt to start with. You may need to add another teaspoon of BP or 1/2 teaspoon of salt. Also, don't make your cornmeal too fine. It needs to have some texture..
Can you use liquid eggs in the place of regular eggs? Just curious. If so how much? I've been craving scratch cornbread and I'm gonna make it myself. Little newborn here so I can't get her out to go to store.
Damn, I bet those cast iron skillets have the magic in them after 30 years of service. Finding awesome women like this is getting harder these days. I will use your recipe, thanks.
I like thin cornbread, but a bit thicker than yours, almost always add chopped onion, jalapeno, and cheese. Ratio of cornmeal and flour is 2 to 1 and the oil has to be bacon grease! Also great in a Belgian waffle maker.
Corn Starch BBQ Salad is simply a chef salad with pulled pork BBQ on top instead of ham, turkey etc. Fill your bowl with greens, sprinkle generously with grated cheddar, add tomatoes, cucumber, whatever you like. Top with warm pork when you're ready to serve. For dressing, I thin out my favorite bottled BBQ sauce with some balsamic vinegar and a few dashes of hot sauce! Dinner is ready when the cornbread is!
Christian, I use vegetable, canola or corn oil- whichever one I have on hand. I never use olive oil because it gives it an odd flavor. You need a flavorless oil so you don't cover up the corn flavor of the cornmeal.
I have a grain mill, & I'd like to use it to mill my wheat (flour) and corn. How should I adjust your recipe to create self rising flour & corn meal, etc.?
1st off, that is THE way my mother also made cornbread..My question is, I have all-purpose flour and enriched cornmeal..How much baking powder exactly do I need to add? If anyone knows, please let me know ASAP...I just realized I may need B.P. and the store is closed..Many Thanks
