Ganny's Cornbread
This is the perfect cornbread. It is a recipe that has been perfected by southern grandmaws and passed down for generations. Make it exactly the first time, then feel free to modify to your heart's content, get creative: jalapenos and cheese, honey, garlic and herbs, whatever. But I love it just the way it is.
Chef’s notes
Cook in a well seasoned, antique cast iron skillet. Preferably one passed down from your grandmother.
Details
- ⏲️ Prep time: 10 mins
- 🍳 Cook time: 30 mins
- 🍽️ Servings: 8
Ingredients
- 1 cup yellow cornmeal
- 1 cup white flour
- 1/4 cup white sugar
- 1 heaping tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1/4 cup lard or shortening
Directions
- Preheat oven to 375°F (190° C)
- Heat lard or shortening in cast iron skillet over medium-high heat on the stovetop
- Combine all dry ingredients in large mixing bowl (cornmeal, flour, sugar, salt, baking powder)
- Whisk dry ingredients to combine
- Add wet ingredients, milk and egg, and whisk until a loose batter is formed. If it’s too stiff to pour, add a small amount of milk and keep whisking.
- When the oil in the cast iron skillet is smoking hot, pour the batter into the skillet, scraping the sides with a spatula to get it all out.
- Give the cast iron skillet a little tap to let the batter settle into the oil, remove from the stovetop and transfer into the preheated oven for 30 minutes.
- The cornbread should have risen and turned golden brown on top. Remove from oven, and transfer to a plate or serving disk. Cut it down the middle and add salted butter.
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