Old Fashioned Country Cornbread, Kentucky Style
Cornbread has always been a staple in my kitchen, but it’s more than just a side dish—it's a piece of home. I was raised in Kentucky, where cornbread was a frequent guest at the dinner table, especially when paired with a big pot of soup beans and fried potatoes (one of my all-time favorite meals). But when I moved to Ohio, I discovered that many folks here make sweet cornbread, which was quite the shock to my taste buds! Now, don’t get me wrong—I enjoy a slice of sweet cornbread as a treat, but when it comes to pairing with a hearty meal, I stick to the good old-fashioned kind, just like my mom and dad used to make.
The Secret to Great Cornbread
The key to perfect cornbread starts with a well-seasoned cast iron skillet. If you don’t already have one, trust me, it’s worth the investment. That skillet is like a family heirloom—seasoned over time and full of character. It’s the magic behind that crispy crust that makes each bite unforgettable. If you do not have a cast iron skillet, you can use a small, heavy glass baking dish, but it will be forever scarred by the burning oil stains and the cornbread definitely doesn’t come out as golden brown and have the crispy edges.
Ingredients:
Self-rising cornmeal mix
Buttermilk
1 egg
Vegetable oil (or any oil you prefer)
Directions:
Preheat your oven to 450°F. Cornbread needs to bake fast and hot to develop that perfect golden crust. While the oven is preheating, pour enough oil into your skillet to cover the bottom, then place the skillet in the oven to heat up. This step is crucial, as hot oil is what gives your cornbread that irresistible, crispy bottom.
Mix the Batter: In a mixing bowl, combine about 2 cups of self-rising cornmeal mix, 1 egg, and around 1 cup of buttermilk. I like my batter a little on the thinner side, but feel free to adjust the consistency to your liking. If you prefer thicker cornbread, make enough batter to fill your pan ¾ the way full. Do not over fill your pan or you will have a mess in your oven! (Ask me how I know! Lol)
Check the Oil: After about 10 minutes, the oil in your skillet should be piping hot. I usually set the skillet on the stove over a hot gas burner for just a few seconds while I pour in the cornbread batter (this step is not necessary, but I find it helps).I have been doing this a long time, so I can tell If you’re not sure whether the oil is hot enough, drop a small dollop of batter into the skillet—if it sizzles, you’re good to go!
Pour and Bake: Carefully pour the batter into the hot skillet (watch out for splatters!) and pop it into the oven. Bake for about 17-20 minutes, or until the cornbread is golden brown and pulls away from the sides of the skillet. Oven cook times can vary, so keep an eye on it—this is the time it takes in my oven.
Serve Hot: As soon as it’s out of the oven, turn the cornbread out onto a plate. Slice it up and slather on some butter or margarine while it’s still warm. There’s nothing quite like that first bite!
Over the years, I’ve perfected my cornbread, but I’ll always tip my hat to my late parents. Their cornbread was legendary, and while mine might not be exactly the same, I like to think it comes pretty close.
I hope these directions have been easy to follow and helpful. If you have any questions or thoughts, I’d love to hear from you! Drop me an email at tracystrendydecor@yahoo.com.
Happy cornbread making!
Love,
Tracy