← Back to Search Results
baking American, Soul Food, Southern
Crusty Cornbread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Pat: A cast-iron skillet is, far and away, the best pan for cooking this cornbread. In fact, we don’t prepare it in anything else. Preheating the skillet in the oven creates a crispy golden crust, and it really seems to help the batter pop up and rise beautifully during the baking process. We serve the warm cornbread straight from the skillet with a big ole wooden spoon.

Yield: Makes 6 to 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups finely ground yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2¼ cups milk
  • 2 large eggs
  • 6 tablespoons butter, melted and slightly cooled
  • 1 tablespoons rendered bacon fat (or butter, shortening, or vegetable oil)

Directions

Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven and heat for at least 30 minutes. Meanwhile, make the batter.

Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together the milk, eggs, and melted butter.

Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a fork or spatula to stir until evenly combined.

Remove the skillet from the oven, add the bacon fat to the skillet, and swirl to coat. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake for 25 to 30 minutes, until lightly golden and firm and springy to the touch.

Notes

For a richer flavor, you can melt an additional 2 tablespoons of butter over the top of the cornbread when it comes out of the oven.


© 2009 Patrick Neely and Gina Neely
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

422kcal (21%)
162mg (16%)
0mg (0%)
122mcg RAE (4%)
264mg
56mg
11g
8g
4g
58g
83mg (28%)
754mg (31%)
8g (38%)
16g (25%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-for-friends Cooking for Friends
by Gordon Ramsay
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-sweet-life The Sweet Life
by Kate Zuckerman
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucid-food Lucid Food
by Louisa Shafia
spice Spice
by Ana Sortun
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?