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My review
Cornbread I
Nancy Pasqualone
"Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture."
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Ingredients
55 m servings 91Original recipe yields 8 servings (1 -9 inch round loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 164195 Ratings
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Most helpful positive review
5/8/2003
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 m...
Most helpful critical review
5/17/2000
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 li...
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Newest
5/8/2003
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 m...
11/22/2000
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 ...
2/10/2003
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 i...
10/25/2001
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 yum...
12/30/2002
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.
12/11/2002
Absolutely delicious cornbread. Perfect to eat with a bowl of chili or to make cornbread stuffing.
5/17/2000
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 li...
9/9/2010
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 w...