How to make real southern cornbread

The most iconic of southern foods, cornbread is the food of the gods. My grandmother, my mother, and my aunts all made cornbread when I was growing up.  My mom made it often as many southern dishes just aren’t the same without the accompanying cornbread.

What makes it Real

When I married, my wife didn’t care for bread and I realized right away that I would have to learn to make my own  if I wanted good cornbread, regularly. She likes the yellow kind with lots of sugar and eggs.  A vile, cake like substance that has no relationship to real cornbread. I made the first of what would be many calls to my mom concerning cooking.  She gave me onen of her seasoned cast iron skillets (absolutely essential) and showed me how to make cornbread. I’ve made it hundreds, if not thousands of times since.  This is her recipe.  She learned from her mother growing up Alabama.

Recipe

You must have a seasoned, cast iron skillet.  A small one, 8 inches in diameter is best.  This will be enough for 1 to 2 people.
Preheat the oven to at least 450 degrees.

Ingredients

• 1 cup of corn meal mix.  If the package just says “corn meal” then add a heaping tablespoon of self rising flour and about 1 tsp. baking powder and a 1/2 tsp salt.
• about 1 cup of buttermilk
• 1 to 2 tbs oil (I use extra virgin olive.  My mom uses corn oil)
• 2 tbs oil for skillet

While the skillet is heating, add most of the milk and all the oil to the cornmeal mix and stir just a little.  Add enough buttermilk to make a batter that is just pourable. Mix well but don’t overdo it.  Pour into the hot skillet and watch out as some oil will likely pop.

Place in a hot oven immediately.  I don’t like a thick pone so I only pour in an inch to an inch and a half deep.  Once you make it a few times you can decide how you like it best.  I like the cornbread very well done.  Watch the top of the “pone” as it browns.  When it gets nice and brown, take from the oven and place on a hotpad.  Slide a butter knife between the bread and cornbread.  If the skillet is well seasoned, the pone will separate easily.  If not, work the knife around the edge.  Turn the skillet over a plate and when the pone falls out, immediately slide the knife under it.  If you don’t, the bottom (which was the top) will “sweat” and really to me that just ruins it.

The Secret to a Non-Stick Cast Iron Skillet

The secret to keeping the skillet non-stick is to just wipe the hot skillet with paper towels.  If you wash it with soap and water the cornbread will stick the next few times you make it. If you feel like you must wash it, just use water and dry it well.  I like to put a couple drops of oil on the skillet and rub it in with a napkin before I store it.

Controversial Ingredients.

We have a running controversy in my family.  For some reason, my mom will add an egg on very rare ocassions.  My sister and I both know it immediately and don’t like it.  Makes it too crumbly to me but apparently some people like it that way.  I’ve also heard that some people add mayonnaise but that would be somewhat like adding eggs.