If you live north of the Mason Dixon line you will not like this. If you are from the deep south you will love it. This recipe has been in my family for more decades than I’m going to admit to! Add this cornbread with caramelized celery and onions to make my glorious Thanksgiving stuffing. If you can’t find white corn meal at your local grocery store just use yellow.
2 cups sifted white medium ground corn meal Dixie Lily or Dixie Mills (available at Winn Dixie Supermarkets)
1 tsp salt
1 tsp baking powder
(Sift together)
Mix
2 cups buttermilk (room temperature)
5 jumbo eggs (room temperature)
2 tbs corn oil
Add Meal to this
Add tsp baking soda mixed into 1/4 cup water
Pour into hot greased pan and bake at 350 degrees for 32 minutes.
For best results this should be made in a well seasoned cast iron skillet. Pour enough corn oil to coat the bottom and sides of the pan (1/4 cup). Turn on oven to 350 degrees and heat for 1 hour 30 minutes.
Sift white corn meal, salt and baking power into one bowl, mix buttermilk, eggs and corn oil into another.
Combine wet and dry ingredients and mix until smooth with an electric mixer for 3 minutes.
Take hot greased pan out of the oven and reserve. Add 1/4 cup water and baking soda to cornbread batter and combine. Pour mixture into hot greased pan. Batter will sizzle when it hits the pan. Bake for 32 minutes.
When done remove from the oven and sever with butter and your favorite jelly. Enjoy!
Tips: In a hurry and can't set out eggs and buttermilk the night before? Put eggs into a bowl of warm water for 15 minutes. Pour milk into 2 cup measure and heat on low power to bring to room temp in microwave.
2 cups sifted white medium ground corn meal Dixie Lily or Dixie Mills (available at Winn Dixie Supermarkets)
1 tsp salt
1 tsp baking powder
(Sift together)
Mix
2 cups buttermilk (room temperature)
5 jumbo eggs (room temperature)
2 tbs corn oil
Add Meal to this
Add tsp baking soda mixed into 1/4 cup water
Pour into hot greased pan and bake at 350 degrees for 32 minutes.
For best results this should be made in a well seasoned cast iron skillet. Pour enough corn oil to coat the bottom and sides of the pan (1/4 cup). Turn on oven to 350 degrees and heat for 1 hour 30 minutes.
Sift white corn meal, salt and baking power into one bowl, mix buttermilk, eggs and corn oil into another.
Combine wet and dry ingredients and mix until smooth with an electric mixer for 3 minutes.
Take hot greased pan out of the oven and reserve. Add 1/4 cup water and baking soda to cornbread batter and combine. Pour mixture into hot greased pan. Batter will sizzle when it hits the pan. Bake for 32 minutes.
When done remove from the oven and sever with butter and your favorite jelly. Enjoy!
Tips: In a hurry and can't set out eggs and buttermilk the night before? Put eggs into a bowl of warm water for 15 minutes. Pour milk into 2 cup measure and heat on low power to bring to room temp in microwave.
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