You can’t have a southern food blog without posting a basic cornbread recipe.
There are many variations out there. Cornbread recipes are like opinions… everyone’s got one.
Some people like sweet cornbread. Some like to add eggs, or use only buttermilk. For years, my mother made hers with water, because that’s how my dad liked it. I’ve rarely tried a style of cornbread I didn’t like. One main component is the cast iron skillet. It gives the bread that crispy crust with the moist center. Yummy!
Although I change up from time to time, I still have this basic, foolproof version, to fall back on.
If I ever had a food nemesis back when I learned to cook, it was cornbread. No joke, it took me years to figure it out.
It was either too fluffy like a cake, or too dry. I tried to follow my mother’s recipe, but it never worked either. The problem, she didn’t use exact measurements. She would say, “two parts corn meal, one part flour. Then eyeball your milk.” (Which means add however much you think you need.) I had no clue how much I needed!! Long story short, my cornbread was horrific. After many failed attempts. I pretty much gave it up.
One day I told my mother-in-law why I didn’t make bread. She unfortunately didn’t measure hers out either, but she simplified things and gave me a basic recipe, that even the worst cornbread maker in the world (me) could follow.
No flour. No eggs. Just three simple ingredients, buttermilk, white corn meal and oil.
The rest is history. I’ve gotten better over the years, but only thanks to this foolproof recipe. It’s great for those who are learning to cook, or just need a quick pan of bread on a whim. Either way, the taste is great!
Here’s how to make it:
First place 3 tablespoons of oil in a cast iron skillet. Preheat your oven to 450. Place skillet in oven while preheating. This will allow your skillet and oil to heat while you make your batter. This will also help you achieve that crispy outer layer.
In a bowl mix together corn meal and buttermilk.
Pour batter into your preheated skillet.
Bake at 450 for 20 to 25 minutes, or until desired doneness.
- 2 cups fine white corn meal (I use Martha white)
- 2 cups low fat buttermilk
- 3 tablespoons oil
- Preheat oven to 450
- Place oil into a 10 inch iron skillet. Place in the oven while oven is preheating
- In a bowl, mix together corn meal and buttermilk
- Once oven has preheated and skillet is hot, pour batter in skillet. (Batter may sizzle)
- Bake at 450 for 20 to 25 minutes, or until desired doneness