Southern wouldn’t be southern without some of this …
I can’t remember not having some version of cornbread weekly if not more. My mom’s favorite was the sweeter variety and mine was the spicy Mexican cornbread. It is an absolute must to ensure that you have cornbread with a pot of soup beans, OH and the only other bread allowed near cornbread is the oh so gorgeous southern biscuit!
My mom had a special cast iron skillet just for her cornbread and that skillet was seasoned to perfection. We are talking, completely smooth with a shimmer to it. Part of my induction into the kitchen was how to take care of and keep that cast iron seasoned. Every time I used it, I could feel her peering around the corner into the kitchen to make sure I didn’t use soap or water on it and sometimes I would find her pulling it out just to make sure I did it correctly.
Now that she’s gone, I’m just as much of a perfectionist when it comes to the care of those same cast iron skillets, as well as some newer ones that I’ve added along the way! I’m happily the proud owner of about 12, from skillets to dutch ovens and my favorites, the mini-skillets. 😉
Skillet Cornbread is brilliant with Slow Cooker Chili and stews and the leftovers can be used in a lovely Cornbread Dressing for the Holidays! If you really want a true southern treat and one I’ve still not brought myself to enjoy, you can pour a glass of milk, crumble in some day old cornbread and season to taste with salt and pepper, then eat it with a spoon – that was one of my moms absolute favorites. If you’ve ever had that or do try it, please comment and let me know your thoughts. 🙂
When living overseas, I had a serious need for southern foods, but that was usually not going to happen unless I got myself in the kitchen and made it myself. This recipe tweak came from those years and it’s still one of my favorites.
- 1 - 2 Tbls Oil, such as vegetable oil or bacon drippings
- 1 cup, fine or medium (I prefer medium for more texture)
- 1 cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1 1/4 cup Buttermilk
- 1/4 cup Unsalted Butter, melted and cooled
- Preheat the oven to 425°F.
- In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk the Eggs then add in the Buttermilk and cooled (melted) Butter, mix until well combined.
- Pour the liquid mixture into the dry ingredients and mix until well combined. Set aside.
- Place an 8 inch cast iron skillet over medium high heat on the stove top, add the Oil and scatter about 1 teaspoon of Cornmeal over the oil, do not stir. Allow the Cornmeal cook for about 1 minute (do not get distracted and forget, because it can burn easily). Once the Cornmeal starts to turn golden, pour the Cornbread batter in and allow to cook for another minute.
- Transfer the skillet to the preheated 425°F oven and cook for 25 - 30 minutes or until a knife inserted come out clean, top starts to turn golden and you see cracks in the top.
- Remove from oven and allow to cool for about 5 - 10 minutes. Lay a plate or serving board upside down over the skillet then carefully flip the skillet and plate over together to invert and remove Cornbread. It should come out easily.
- You can serve it "upside down", or flip it back over, either way it taste gorgeous split open with a bit of butter spread in between and sandwiched back together!
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.