Tuesday, November 22

Mom's Cornbread

We all fight over the corner pieces!
I grew up in a home where breakfast and dinner were served at the table. DAILY. No excuses. NO rushing. We were expected to sit and visit with the family. My Mother made GREAT dinners. They consisted of protein, two veggies, salad and a starch. We never knew what was coming our way with the exception of Sunday Lunch. Sunday Lunch...I can still smell my Mother's roast cooking. My sister and I woke up to that wonderful smell every Sunday morning. Our father was/is a Baptist minister, so Mom started the roast as soon as she woke up and it cooked while we were at church. She added potatoes, carrots and onions along with the roast into her Dutch Oven, set it on low and left it to cook. When we came in from church lunch was ready and waiting on us. The crowning touch to our meal was her cornbread. You CAN"T eat roast with out Mom's cornbread.
Adding buttermilk and egg to dry ingredients.
Mom's Cornbread tasted like no other cornbread we had ever eaten before OR since. She baked her cornbread in an old iron skillet. She has several iron skillets and one is reserved just for cornbread. It is seasoned so well that you don't even have to run a knife around it before flipping it out onto a plate. It comes out perfect every time. Mom's cornbread is the best, soft and light on the inside with a slight crunch to the crust. This is Mom's recipe. Try it, I promise it will soon become one of your families favorites.


MOM'S CORNBREAD
MAKES 1 PAN
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INGREDIENTS
  • 2 tablespoon vegetable oil
  • 1 1/2 cups cornmeal - I use 3/4 cup white cornmeal & 3/4 cup yellow cornmeal
  • 1/4 cup flour
  • 2 tablespoons sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 cups buttermilk
  • 1 large egg
Pouring hot oil into cornbread batter.
Pouring cornbread mixture into HOT skillet.
WHAT TO DO
  • Preheat oven to 425 degrees. Pour oil in cast iron skillet and place in the oven to heat. 
  • Measure dry ingredients into a large mixing bowl, stir together. Add 2 cups buttermilk and egg. Using a whisk stir until mixed. 
  • When your oven reaches 425 degrees, carefully, using several pot holders, remove skillet from the oven. Pour the hot oil into your cornbread batter. Set HOT skillet on a pot holder. Stir the oil into your cornbread batter and immediately pour cornbread batter into the skillet. It should "sizzle"...the sign of good cornbread. I love that sound! 
  • Bake at 425 for 20 minutes. 
  • Remove skillet from oven and flip out onto a plate. YUM!
Cornbread, hot out of the oven.
A whole new generation has come to love my mother's cornbread. Only it's not called Mom's Cornbread anymore. Now it's MeMe's Cornbread. I hope you will bake a pan for your family because I KNOW they will love it as much as we do!  Good Luck and Happy Baking!


ENJOY!
~THE DOMESTIC CURATOR~
RONDA


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