Down South Cornbread
This old-fashioned cornbread recipe isn't just any cornbread — it's a taste of The Old Mill history! Originally offered to visitors following a mill tour, this recipe became so popular, it earned a spot in our Cornbread Favorites little cookbook. Made with our stone-ground 1830 Grind Unbolted Cornmeal, this down-home favorite delivers a delightful crunch and a golden brown perfection. The secret to its success? A sizzling hot skillet and of course, plenty of butter!
Yield: 8 Servings
Down South Cornbread
Ingredients
- 1 tablespoon vegetable oil or shortening
- 1 ½ cups white or yellow 1830 Grind Unbolted Cornmeal
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 450ºF. Place the oil or shortening in a 10-inch cast-iron skillet, and place the pan in the oven while it preheats.
- Whisk together the cornmeal, salt, and baking soda in a medium bowl. Add the buttermilk and egg and mix well. Carefully remove the hot skillet from the oven, pour the hot grease into the batter and stir to combine. Then pour the batter into the hot skillet and return it to the oven until it’s golden brown, about 15 minutes. (Skillet sizes vary, so a 9-inch skillet will need a little more baking time.) Turn the cornbread out onto a board and slice into wedges.
Notes
The secret to crispy cornbread is for the batter to be poured into a hot skillet. Turn the baked cornbread out of the pan while hot, then slice and serve with plenty of butter.