Genuine Southern Cornbread

My grandmother always made the best cornbread. I am sharing the secret to her delicious recipe in today’s post.

Down in the South, we fix cornbread all the time. We love it with chili, stews, soups, white beans and ham, greens, etc. It is perfect for dipping and soaking up the yummy flavors of the broth in these dishes. In fact, my grandfather used to soak his cornbread in buttermilk as a late-night snack.

So, where did cornbread originate?

History of Cornbread

Corn and the use of corn in cooking originated with the Native Americans. They would mix the cornmeal with water to create cakes and porridge. When the Europeans settled in the Americas, they added their eggs and milk to the cornmeal, since wheat wasn’t readily available, to create breads.

Enslaved people received cornmeal as rations because it was inexpensive. They, in turn, used it to make hoecakes, ashecakes, and cornbread.

People love cornbread throughout all of America. In the North, recipes for cornbread call for sugar or honey. But in the South, we leave out the sweetener.

Cornbread recipes are passed down through the generations. My grandmother’s recipe is no different.

Cornbread Recipe

Ingredients

• Bacon grease
• Eggs
• Self-rising cornmeal
• Buttermilk

Instructions

Place a tablespoon of bacon grease in a cold cast-iron skillet. Put the skillet in the oven as it preheats to 450ºF.

Meanwhile, put 2 cups of cornmeal in a bowl with three eggs. Pour buttermilk in a little at a time. Stir. Continue adding buttermilk until the mixture gets to a thick, runny consistency.

Once the oven preheats, remove the skillet. Be careful! The pan is HOT! Pour the cornbread mixture into the pan. It will sizzle. This sizzling is the secret to a crisp, delectable cornbread crust.

Place the skillet back into the oven and cook for 20 minutes. Remove and enjoy!

This recipe guarantees to be your go-to for cornbread. It is so fast and straightforward! We know you will enjoy it!