It’s getting to be soup season, and that means I’ll be making cornbread to accompany homemade soup from now until the end of March. Over the years I’ve become a connoisseur of cornbread, and with a chill now in the air, I thought it’s time to share my favorite recipes.
The Original Skillet Cornbread
The recipe card above, written in my mother’s hand, was dictated to her by my grandmother for me when I was a fledgling housewife. This cornbread doesn’t require precise measurements; sometimes I add more sugar, salt and flour. What it does require is a well-seasoned cast iron skillet,
the kind Davis Love III collects with abandon as featured in this Garden & Gun article. Mima’s recipe is cornbread in its purest form. At Thanksgiving I’ll make an extra batch to use in Southern Living’s Sausage Cornbread Dressing.
- 2 T vegetable oil
- 1 egg
- ¾ cup milk
- 2 heaping t baking powder
- 1 t sugar
- ½ t salt
- ⅓ cup flour
- ⅔ cup corn meal
- cast iron skillet, well seasoned
- Preheat oven to 450°.
- Put oil in skillet, place in pre-heated oven for 10 minutes.
- In a medium bowl, mix egg, milk, baking powder, sugar, salt, flour and corn meal with a whisk or fork until blended. Pour hot oil into batter (batter should bubble when oil is poured on top). Mix again, thoroughly combining oil into batter. Pour batter back into skillet.
- Bake until golden brown, about 12-13 minutes.
When I’m in the mood for cake-like cornbread, this Mexican Cornbread is my go-to. From Cooking With Grace, this century’s cookbook by Grace and Holy Trinity Church in RVA, cheese, corn and diced green chilies fill this version. It is delish yet doesn’t overpower the soup or chili it accompanies.
- 1 cup margarine (I use butter)
- 1 cup sugar
- 4 eggs
- 1 can green chili peppers, drained and chopped (I buy pre-diced)
- 1 16-ounce can creamed corn
- ½ cup shredded Monterey Jack cheese
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- ¼ t salt
- 4 t baking powder
- Preheat oven to 350°.
- Cream margarine and sugar together. Add eggs one at a time, mixing well; add chili peppers, corn and cheese.
- Sift together flour, corn meal, salt and baking powder. Add to sugar mixture, blend together well and pour into greased and floured (8x12x2) dish. Put in oven and reduce temperature to 300°. Bake 1 hour.
- Can be made a day ahead and warmed before serving. Freezes well.
Alison’s Quick Cornbread Muffins
When I told Alison that I wanted to write about my favorite cornbread recipes, she looked at me like I was batty (it is getting close to Halloween!). Evidently she doesn’t share my passion for homemade cornbread. She said, this is how I make cornbread:
Alison’s Cornbread Muffins
I don’t think it gets easier than that! Do you have a favorite cornbread recipe to share?September 26, 2013