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    Food » Muffins 'n Breads » Homemade Cornbread

    Homemade Cornbread

    Posted: 10/25/2011 | Last updated: 08/22/2015 by Erin 3 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    EDIT 10/26/13:  Hey guys!  I posted an updated and even better version of this recipe recently, and you can find that one right here! Enjoy!

    Homemade sweet cornbread

    Homemade Cornbread

    A couple of days ago I shared this photo on Twitter, and was immediately bombarded with requests to share the recipe! I wasn't planning on blogging this, so all I have is this iPhone photo, but the recipe works just the same. This is the same cornbread that my mom has been making since I was a kid and to this day it is my favorite way to do it. Serve it up with a big bowl of slow-cooked pinto beans, chili, or, our choice, a hearty vegetable beef stew.

    What You'll Need:

    2 cups self-rising yellow cornmeal
    ¼ cup self-rising flour
    1 tbs sugar
    1 egg
    ⅓ cup oil
    1.5 cups of buttermilk
    ¼ cup oil (for the skillet)
    cast iron skillet

    What You'll Do:

    Pre-heat oven to 420 degrees with the cast iron skillet inside. Meanwhile, mix all ingredients into a bowl. The batter should resemble pancake batter and should not be too thick. If it is, keep adding a lil buttermilk to thin it out. When the oven is ready, take out the skillet and pour ¼cup of oil into the bottom, then pour the batter on top (and enjoy the lovely sizzling sound it makes). Place it back into the oven and bake for 25-30 minutes until cornbread is a light golden color and has begun to pull away from the sides of the skillet. Remove from oven and invert over a large plate (if you have a well-seasoned skillet, it should fall right out) Cut and serve - you can crumble it up into your bowl of soup or beans, or eat it on the side with a drizzle of butter or honey (our favorite - YUM!)

    Side note: The delicious crispy dark crust you see in the photo is from the underside of the bread after it was inverted onto a plate, and not the color you should be looking for to test for done-ness.  The other side should be just on the verge of turning golden/brown.

    Related posts:

    1. Easy Cornbread Recipe, Revised
    2. Beef and Bean Skillet Chili Topped With Cornbread
    3. Sweet Cornbread Cake With Buttermilk Ice Cream
    4. Cornbread Waffles with Thick Three Bean Chili
    « Reads: Love at First Bark by Julie Klam
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    About Erin

    Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Comments

    1. Remi

      October 25, 2011 at 8:40 am

      Sounds similar recipe we use (but not quite!). The secret that makes it awesome....the sugar. I tell ya...it's that subtle hint of sweetness that makes the palate do a double take. 

      Reply
      • Erin

        October 25, 2011 at 8:43 am

        YES - the magic is in that little hit of sugar.  Pair that with a little honey and you have some happy taste buds.

        Reply

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    Hi, I'm Erin! I love food and I bet you do, too! I cook for my family and share the recipes that we love. We also like to camp, so there will be a fair bit about that around here, too.

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