In honor of Granny · Grandmother
Granny's Cornbread
Traditional Southern cornbread — no sugar — baked in a screaming hot cast iron skillet for that perfect crust.
Shared by Integration Test in honor of Granny
Prep10 min
Cook25 min
Serves8
Ingredients8 items
Thank the CookCooked ThisBrought Back MemoriesSaved to My Table
Sign in to thank the cook or save this recipe.
Granny made this in the same seasoned cast iron skillet her grandmother used. She was very clear: no sugar. "That's cake, not cornbread." She preheated the skillet with bacon drippings until smoking, then poured the batter in — that sizzle is what makes the crust.
“No sugar in cornbread. That was the rule and she meant it.”
Ingredients
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 1.5 cups buttermilk
- 3 tbsp
View original family versioncontributed
Preheat oven to 425. Put bacon drippings in cast iron skillet, put in oven to heat. Mix cornmeal, flour, salt, baking powder, baking soda. Beat egg with buttermilk. Combine wet and dry. Pull hot skillet out, swirl the grease, pour batter in (it should sizzle). Bake 20-25 min until golden and pulling from sides.
Table talk
Be the first to share a kind memory.
Sign in to leave a kind note.