Cornbread is one of those dishes that people always seem to love when it’s homemade. After all, boxed cornbreads just can’t compare to the delicious recipes that are passed down through multiple generations. And cornbread is definitely one of those recipes that becomes altered and changed as it passes from hand to hand. Some people prefer more butter, while others like to bulk up the cornmeal content. Whatever the personal preference, these recipes definitely change and improve over time.

But one of the biggest secrets to getting perfect cornbread isn’t that you alter the ingredients. Rather, it’s all in the preparation. As such, before you get down on your cornbread for not tasting like your grandmother’s, make sure that you have the right baking pan. Cast iron cornbread pans are essential for getting that melt in your mouth texture that makes homemade cornbread so irresistible. Also make sure that you keep a close eye on the pan. It should be removed from the oven when the top turns golden brown. If left too long, the bread can become hard on the edges.

There’s nothing better than cornbread on a hot summer day. It’s the perfect addition to any picnic, buffet, or barbeque dinner. And if you really want to experience cornbread right, you must never make anything from the box. Rather, try this recipe for southern cornbread. The crucial elements are the fresh and natural ingredients as well as the cast iron pan. Don’t scrimp on any element, and you’re sure to be pleased with this recipe. Also, if you’re pleased with these results, don’t forget to search out other recipes that make use of cast iron pans. You (and your taste buds) won’t be sorry!

~ Preheat oven (450 F)
~ Put 4 tablespoons shortening in pan/skillet; place in oven
~ In large bowl: beat 1 egg, ½ teaspoon baking soda
~ Add 1 ¾ cup buttermilk
~ Stir in 2 cups self-rising cornmeal mix
~ Add 2 tablespoons of the melted shortening
~ Pour batter into skillet/pan
~ Bake 20-25 minutes, or until nicely browned

Whether for breakfast, brunch, or supper, this cornbread makes a delicious pairing with most any meal.  In addition to the ingredients, you’ll need a couple cornbread pans and a cast iron skillet. 

Ingredients:

¼ cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
½ tsp. salt
1 cup flour

Directions:

Start by preheating your oven to 375 F, and then grease your cornbread pans (this amount of batter is enough to fill one or two).  Melt your butter in a large skillet, then remove from the heat and stir in the sugar and eggs.  Combine the buttermilk and baking soda and stir into the pan, then add the cornmeal, flour, and salt until it’s well blended with just a few lumps.  Once you’ve done this, pour your batter into the prepared cornbread pans. 

Bake in a preheated oven for about 30-40 minutes, or until a fork inserted into the center comes out clean.