Cornbread I Recipe - Allrecipes.com
Cornbread I Recipe
  • READY IN 55 mins

Cornbread I

Recipe by  

"Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture."

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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
  2. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
  3. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
  4. Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2003

I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey. Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through.

 
Most Helpful Critical Review
Apr 14, 2003

This was exactly what was stated, it was a dense grainy cornbread that was easy to prepare and came out exactly like she stated. I have to admit I was wanting a lighter cornbread and did not like this type. I do like to make it in a skillet so this was what tempted to make it. I won't prepare it again, the family did not like it. It was my own fault for not picking another variety to choose from.

 
Sep 14, 2003

This is the perfect cornbread! It's the kind, being from Arkansas, that I was raised on and have eaten my whole life. I can't stand the sweet, cakey cornbread that most people make today - this is REAL cornbread!! Gritty and dense and not sweet at all - excellent! This brings back great memories of my Grandma's cooking. Perfect with a bowl of black eyed peas and a big glass of iced tea! :)

 
Aug 14, 2003

This is a great skillet cornbread recipe. I used regular milk rather than butter milk and it was still great. This makes a dense bread with a crunch crust. I prefer corn bread this way as it was how I was raised. If you are looking for a sweet corn bread recipe this is not it.

 
Sep 30, 2003

I have been looking for a cornbread recipe like this forever!! I do not like sweet or cakey cornbread!! Umm this is soooooooo goood!!! I would definately use this recipe over and over! Yum yums!!

 
Apr 14, 2003

Thank goodness, a non-sweet cornbread! My husband and I hate sweet, cakey cornbread and this was just like my mother-in-law used to make. Will make often.

 
Apr 14, 2003

Absolutely delicious cornbread. Perfect to eat with a bowl of chili or to make cornbread stuffing.

 
Apr 14, 2003

great southern style cornbread, not cakey and sweet

 

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Nutrition

  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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