Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch round loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.

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  • In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.

  • Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.

  • Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

Nutrition Facts

91 calories; protein 3g; carbohydrates 13.2g; fat 3g; cholesterol 24.5mg; sodium 415.6mg. Full Nutrition
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Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2003
I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey. Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through. Read More
(205)

Most helpful critical review

Rating: 3 stars
04/15/2003
This was exactly what was stated it was a dense grainy cornbread that was easy to prepare and came out exactly like she stated. I have to admit I was wanting a lighter cornbread and did not like this type. I do like to make it in a skillet so this was what tempted to make it. I won't prepare it again the family did not like it. It was my own fault for not picking another variety to choose from. Read More
(31)
203 Ratings
  • 5 star values: 94
  • 4 star values: 52
  • 3 star values: 28
  • 2 star values: 11
  • 1 star values: 18
Rating: 4 stars
09/27/2003
I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey. Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through. Read More
(205)
Rating: 5 stars
09/14/2003
This is the perfect cornbread! It's the kind, being from Arkansas, that I was raised on and have eaten my whole life. I can't stand the sweet, cakey cornbread that most people make today - this is REAL cornbread!! Gritty and dense and not sweet at all - excellent! This brings back great memories of my Grandma's cooking. Perfect with a bowl of black eyed peas and a big glass of iced tea! :) Read More
(179)
Rating: 4 stars
08/14/2003
This is a great skillet cornbread recipe. I used regular milk rather than butter milk and it was still great. This makes a dense bread with a crunch crust. I prefer corn bread this way as it was how I was raised. If you are looking for a sweet corn bread recipe this is not it. Read More
(117)
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Rating: 5 stars
09/30/2003
I have been looking for a cornbread recipe like this forever!! I do not like sweet or cakey cornbread!! Umm this is soooooooo goood!!! I would definately use this recipe over and over! Yum yums!! Read More
(45)
Rating: 5 stars
04/14/2003
Thank goodness a non-sweet cornbread! My husband and I hate sweet cakey cornbread and this was just like my mother-in-law used to make. Will make often. Read More
(38)
Rating: 5 stars
04/14/2003
Absolutely delicious cornbread. Perfect to eat with a bowl of chili or to make cornbread stuffing. Read More
(36)
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Rating: 5 stars
04/14/2003
great southern style cornbread not cakey and sweet Read More
(34)
Rating: 3 stars
04/14/2003
This was exactly what was stated it was a dense grainy cornbread that was easy to prepare and came out exactly like she stated. I have to admit I was wanting a lighter cornbread and did not like this type. I do like to make it in a skillet so this was what tempted to make it. I won't prepare it again the family did not like it. It was my own fault for not picking another variety to choose from. Read More
(31)
Rating: 4 stars
09/14/2010
My club used this 5X. Some used 1/4c maple agave or honey our fats varied(shortening butter coconut oil canola) & we used thick cut polenta. R was great w/each preference combo & texture was incredible! My.02: SALT:Too much for amount of soda used. Forget topping the original R w/butter! We 1st used the R as is then needed to reduce the salt. I think it was a typo because the recommendation for adding salt to flour is.5tp/1c flour. There's only 1c here. Plus baking soda is a salt. With confidence you can reduce the salt to taste because the rising will be unaffected (there's no yeast in this R). BAKING TIME:16 minutes tops! I used a 9" glass pan. With a sweetener the top and sides will burn if not watched after the 11 minute mark. As soon as you like the color place foil lightly over the CB and continue to bake. Sugar has carbon and therefore will turn to charcoal in heat; 450 is HOT and this happen fast in the R. No sugar? Start checking after 13 minutes by lightly tapping top of CB to feel if its solid. Like moist CB? Take it out as soon as it's solid. Not using CISkillets? Don't mind flour? Flour pan generously for less sticking. BAKING SODA:Baking soda can replace baking powder but reverse is NOT true. One must use bs or the CB will be flat. MILK:You can't use milk in this R. The Baking soda will only combine w/ acidic milk to form CO2 & leaven this R. MIX:Mix wet/dry separately.Combine at last sec. to retain as many CO2 bubbles as possible for the oven. Read More
(29)
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