Updated: Sep 4
In my family cornbread is the glue of a Sunday dinner! Seriously, if there is no cornbread is it even a true Sunday dinner? I will let you be the judge of that.
Growing up, I wasn't a big fan of southern cornbread. I was a Jiffy girl (cue the laughter). It wasn't until I was older and wanted my Grandmother's famous dressing that I truly understood the importance of her cornbread.
Now for me the hard part was having my Grandmother a woman who has been cooing her whole life and who doesn't measure a thing, give a me a recipe! That wasn't happening. So here is my advice to those of you who may want a recipe from someone like my Grandmother.
First and foremost, just scratch the thought of them being able to give you measurements. They don't know. These are professional measurers. They do not truly use measuring cups. Secondly, just watch them. That's how I learn through my Grandmother. I don't ask what she uses. I let her work and I take notes. I snap pictures of the bag that the food may come out of. I look at the cup she is using and estimate that it is half a cup. I watch how she tops her food with pepper, sprinkling enough to lightly cover the dish. That is how she knows how to teach. She wants you to watch and learn.
That is how I learned this recipe. Now I cook it a little differently from her. It also took some trial and error. However, I was able to take my notes and go back to my kitchen and learn how to make her famous cornbread.
For the best results with this recipe, use a cast iron skillet. If you have been debating about purchasing one, this is your sign to go get one. Most of the recipes that I explore are cooked in cast iron skillets. You know you will be back so you will get your money's worth.
Now let's dive into this Sunday dinner staple dish!
Southern Ann Cornbread
Prep Time 7 minutes
Cook Time 35-40 Minutes
Total Time 42-47 minutes
Author Jasmine Kelle
2 cups self rising cornmeal mix
1/4 cup flour (helps it rise)
1/4 cup sugar
1 1/3 cups of buttermilk
1/4 cup of oil
Preheat oven to 400 F.
Place oil in a 10" cast iron skillet and place on high heat on your stovetop while you mix the batter.
Pour the cornmeal into a bowl and add the egg, buttermilk, flour and sugar.
Mix until combined and once oil is hot, add the oil to the mixture. Leave only about 1 tablespoon of oil in skillet. Remove from heat.
Mix the hot oil and mixture together.
Pour mixture back into the skillet.
Place skillet in the hot oven.
Bake for about 40 minutes or until golden brown.