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The way I make mine, very simple.. 2 cups of white cornmeal, 1 large egg, 1 1/2 cups buttermilk and 1/4 cup butter flavored Crisco
Start preheating the oven to 450, Put the Crisco in a (preferably cast iron) 8 inch or so pan and stick it in the oven. While you're doing that, combine the cornmeal, egg and buttermilk. Once the crisco has melted and is good and hot.. take it from the oven, slosh it around the pan a bit to coat, then pour into your mixture.. It will sizzle (and perhaps splash a bit, so be careful).. Let it sizzle for 30 seconds or so, then mix (by hand)..
Pour into pan, your oven should be at 450 by now.. Put it in the oven.. Bake for 20-25 minutes. Let cool a few minutes before removing from pan (can serve in pan if you wish) to avoid crumbling.
Adding corn, I can deal with.. I'll occasionally put some peppers in mine as well for a more 'southwest' feel to it. I leave the salt out as I don't ever notice a difference whether it has added salt or not and I suppose that's healthier.
Buttermilk is the key with mine.. It's GOT to be buttermilk.
So good with buttermilk! I have a cast iron muffin tin that makes the best buttermilk cornbread.
All my older cookbooks have two versions of cornbread - Northern style and Southern. Northern always has sugar added, Southern none. I prefer northern; southern tastes like bland cardboard to me.
Now, who will admit to crumbling cornbread into a glass of buttermilk? That's something several folks in this area like to do. However, it doesn't sound very good to me.
There are a lot of transplants in this part of Dixie, so the argument regarding sweet yellow vs savory white cornbread is often hotly debated. Heck, some of the cornbread is as sweet as a pound cake.
Of couse I do! I grew up eating cornbread in my buttermilk, & still do on occasion. Cornbread is NOT supposed to be sweet--that definitely wouldn't be good in buttermilk! And it should be made with white corn meal.
The better answer is bigger and more cast iron skillets.
Just kidding. Not everyone has several large ones like I do.
Use what you got and enjoy
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Of couse I do! I grew up eating cornbread in my buttermilk, & still do on occasion. Cornbread is NOT supposed to be sweet--that definitely wouldn't be good in buttermilk! And it should be made with white corn meal.
