Learn how to make corn bread from scratch with a perfect tender crust. It's the best.
If you've ever lived in the South, (or if you've spent time chatting
with a Southerner), you probably know how particular they are about
their biscuits and cornbread. I really enjoy this recipe and hope you do to.
HOMEMADE CORNBREAD FROM SCRATCH
1 cup flour
1 cup cornmeal
1/4 cup white sugar
1/2 cup butter
1 cup buttermilk*
8 oz can corn, drained
1/2 tsp baking soda
1/2 tsp salt
PREHEAT oven to 375 degrees. Grease a cast iron pan with 1/4 cup shortening and place in the oven to preheat.
Sift the dry ingredients together.
Melt the butter in a saucepan and add the sugar. Whisk in the eggs and mix until combined. Mix the buttermilk with the baking soda and add to the pan with the drained corn.
Fold in the dry ingredients. Mix until JUST COMBINED. Please do not over-stir this batter. Pull the cast iron pan out on the rack and pour the batter into the hot pan.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. The edges will be a golden brown. Leave in the pan and cut slices like a pizza. Serve warm.
*Place 1 tablespoon of lemon juice or vinegar in a 1 cup
measuring container. Fill the remainder with milk. Let sit for 15
minutes, and it's ready to be used in the recipe.