Grandma Lane's Cornbread
by Terran Lane
OK, I've recently seen words bandied about regarding cornbread and the proper preparation thereof. Well, coming
from a southern Indiana family, I have some experience with this stuff. So here, for your culinary pleasure I present
to your the recipe descended to me from my Grandmother via my Dad. Not to be arrogant or anything ;-) but this is the
only cornbread I've ever had that is even worth eating. (Not that being raised on the stuff would have anything to do
with that opinion...) This is truly the cornbread by which all other cornbreads are measured (and mostly found
Pre-heat oven to 375°F.
1/2 cup whole-kernel stone ground cornmeal
1/2 cup all purpose flour
1/4 cup wheat flour
2 level tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 to 1/3 teaspoon baking soda
1/3 cup vegetable oil
2 tablespoons melted fat(see below)
3/4 to 1 cup buttermilk(*)
In a 9" cast iron skillet, melt 2+ tablespoons of fat (Crisco, bacon fat, etc). Pre-heat oven to 375°F.
Mix dry ingredients together; mix in egg and buttermilk to make a goopy, sloppy mix, and pour into (slightly) warm
skillet. Bake fifteen minutes(**). Turn out onto a warm plate and serve.
(*)If real buttermilk is not available, it can be simulated by adding 1 tablespoon of vinegar to whole milk and
allowing the mixture to warm at room temperature (or slightly more) for about an hour.
(**)When tableknife stuck in center of the skillet comes out clean the bread is done.
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