Hello everyone! Today we’re talking cornbread. Is there anything better with chili, stew or soup? I’ll
come right out and say that I’m picky about the texture of my cornbread. I like it moist on the inside and crispy on the edges. Too many times I’ve bitten into a golden square of deliciousness, only to blow crumbs because it was as dry as a desert inside. After trying recipes that gave me overly dry or overly spongey cornbread, I came up with my own. I like it. I hope you do, too.
Jeannie’s Cornbread
NOTE: you must use a cast iron pan
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2 eggs
1/2 cup milk
1 cup buttermilk
2 tablespoons butter
Preheat oven to 400 degrees. Put the 2 tablespoons of butter into a 10 inch cast iron pan and set the pan in the oven to melt the butter. Be careful not to burn the butter.
Blend the cornmeal, flour, sugar, salt, soda and baking powder in a bowl.
When the butter is melted, or close to melted, break eggs into large bowl and beat them until they are nice and foamy. Pour in the milk and buttermilk (shaken before poured) and beat again. You want air in your liquids.
Add the flour mixture, then stir only enough to mix. Do not beat this batter or you’ll get rubbery cornbread.
Pull the hot pan out of the oven and pour in the batter. It’ll sizzle and start rising–so satisfying! Pop it back into the oven and bake for 20-25 minutes.
Happy eating everyone!
Jeannie Watt raises cattle in Montana and loves all things western. When she's not writing, Jeannie enjoys sewing, making mosaic mirrors, riding her horses and buying hay. Lots and lots of hay.
I agree with you. Definitely not dry inside. This sounds delicious.
Thanks, Bonnie!
This sounds tasty. thanks
You’re welcome, Debra!
I love cornbread!! I like mine just a little sweeter than most but I don’t want it dry.
Thanks for sharing your recipe.
I notice that some recipes call for more sugar. I like mine sweet, too, but my husband doesn’t have as much of a sweet tooth.
Thanks for sharing! It sounds good.
You’re welcome, Anne.
Yum! Husband loves to make chili in the fall and winter. This would go with his chili wonderfully. Quick question–I have to use soy milk… can I substitute 1 cup of soymilk plus a tablespoon of vinegar for the buttermilk? I guess I could give it a try and see what happens, right? Thanks Jeannie!
I looked into this. If you curdle soy milk, they say to gently heat it before adding the vinegar. Good luck!
This sounds delicious and moist-I dislike dry cornbread, too.
My husband and laugh about blowing crumbs when we get dry cornbread.
I found that we like the recipe in the Betty Crocker cookbook,because we like it sweeter, and more moist
Betty Crocker also has great biscuits and pancakes.
love cornbread especially with either chili or a beef stew 🙂
Me, too!
Good morning, Thank you for sharing your cornbread recipe. My husband loves to cook on cast iron pans. Have a great day and a great week.
You’re lucky to have a guy who likes to use cast iron. Have a great week!
My dad loved cornbread! Thank you for the recipe.
You’re welcome, Barbara!
I started using my cast iron 10 inch pan for cornbread several years ago and have decided it’s the only pan to use for cornbread. The recipe I use is very similar to yours although I use a little more flour and a little less cornmeal. Most of the time I grind ripe dry sweet corn in my blender for my cornmeal. It does make it sweeter without adding more sugar.
I’ve been thinking of doing something similar, Alice, and now I think I will! Thanks for the nudge. I also wonder about putting some kernels from a fresh ear of corn, or a small can of store-bought corn into the batter. i may start experimenting. Thank you.
I have to say, I only like my Mom’s recipe! Lol!! I can make it like she did, though I don’t make it anymore. Mostly because it’s just me, and I really don’t need to eat a lot it! I LOVED it when it was straight out of the oven! I’d put butter in it and eat that deliciousness right up!! lol!!
Once you have a special recipe, stick with it! You made me hungry with the butter straight out of the oven, lol.
Yummy Cornbread!!!!!!!!!!!!!!!!
🙂
I have never put flour in my cornbread. My husband was raised on stone ground cornbread made from meal they ground themselves, from corn they grew. So I make it without flour. Your recipe sounds good. I always have used a cast iron skillet, that’s what my mother used, so that’s what I use. lol No sugar either. My recipe uses 1-1/2 cups cornmeal, self rising, 1-1/3 cups buttermilk, 1 egg and 2 tablespoons oil. Grease skillet with crisco and preheat in 450 degree oven. When hot, pour in the cornbread and bake 25 minutes. Moist inside and crispy on the outside. YUM!
I use the flour mainly as a binder, but my mom is allergic to wheat, so I’m going to try this recipe. Thank you, thank you!
Thank you for sharing I love using cast iron for making cornbread It is so yummy!
I agree. When I was growing up I was kind of embarrassed to come from a cast iron cooking family (my friends had fancier cookware) but now I see that it was much better than some of the stuff I was envious of.
I love cornbread . I use a cast iron skillet to cook mine.
Cast iron is the best. Makes it nice and crispy on the edges. 🙂
Thank you for the recipe. I love homemade cornbread but never tried it in a cast iron pan.
I will have to try this recipe. I have tried several and they all are too dry. Someone brought some to a group get together that was good and had corn in it, but I was never able to find out who and get the recipe. Your’s sounds good and should be just what I have been looking for. Thank you for sharing.
I don’t know what is happening, but for the last few days, none of my comments are posting. They seem to post when I hit “post comment,” but when I come back later, they’re not there.
I posted a comment about this blog this morning, but it has disappeared.