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Knock knock knock.
Cornbread. Like barbecue, it comes in innumerable incarnations and everyone thinks theirs is the best. Well, they can all go to hell because mine actually IS THE BEST.
Cornbread has remained an enduring staple because it goes with practically everything. This recipe doesn’t make a large quantity; I am rarely cooking for the masses. However, it doubles and triples very well. The yield on this is about 9 servings.
This recipe is the one I grew up eating that my sweet Mawmaw made for me. I have altered it ever so slightly only because I love green chilis. If you don’t like them, leave them out.
What you need:
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/4 cup melted butter flavor Crisco (Don’t judge. Do it.)
- 1 16 oz can creamed corn
- 2 eggs, beaten
- 1 cup buttermilk
- 1 4 oz can green chilis
Pre-heat oven to 400 degrees. Combine first 5 ingredients in a mixing bowl. In another bowl or 4-cup pyrex, add creamed corn to melted butter flavor Crisco. If you REALLY have a problem with this, you can use melted butter. Butter flavor Crisco, for some reason, imparts a different texture in the final product. When I make pie crust I use half butter, half Crisco. It’s not good for you. Don’t eat it every day. But every once in a while, no big deal. OK, rant over. Beat in eggs, buttermilk and green chilis.
Now it’s time to make a choice: you can bake this in a greased 8×8 in a 400 degree oven for 40-45 minutes.
Second choice: Put a 12 inch cast iron skillet in a 400 degree oven and get it hot. Drop a dollop of BUTTER FLAVOR CRISCO in the hot skillet, swirl to coat the bottom and sides, add the batter. Bake in a 400 degree oven for approximately 30 minutes. (check it at 25 minutes)
Third, and my favorite, choice: on the stove top, heat a cast iron skillet or comal (https://en.wikipedia.org/wiki/Comal_(cookware) and grease it up. It shouldn’t smoke, but get close to smoking. Use a half cup ladle or measuring cup to pour out a corn batter pancake on the hot surface. Use the bottom of the ladle to spread the batter a little as if you were making a fat crepe. Wait till the batter is slightly bubbling to flip. When the cake is browned on both sides, remove and enjoy. Try to only flip once.**
Please don’t blame me for your impending addiction to this recipe.
That’s all for now, friends.
The Gentleman Caller
**If you want to up the ante, ladle half the batter onto the hot surface, spread it slightly, add a sprinkling of grated cheddar cheese, pour the other half of the batter on the cheese and spread slightly. YUM.