Recipe by Mason Morton
"Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe."
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Okay, here's a revelation for everyone out there: not all southerners agree on the way cornbread should taste! Probably the only true constants are a pre-heated iron skillet, and I would say lard (Crisco) instead of butter, but maybe that's just me. This recipe is, hands down, the best one I've tried in a long time. I have to qualify that by saying that I made it with sorghum syrup and I don't think it would have worked as well with honey. The tang of the sorghum, combined with the sour buttermilk was what made it really work for me. I do think cornbread can be too sweet (or too eggy or too cakey), but I've never tried it with sorghum before -- perfect!!! Also, I doubled the recipe for my 10" skillet because cornbread goes really fast at my house and I needed each slice to be pretty hefty. Finally, I'm not a big fan of sprinkling the cornmeal in the hot skillet -- if you're skillet is hot enough (okay, I also made this at 425 instead of the suggested 400), I don't think you really need it, and it can cake up if you're not careful. Having said all that, this will be the only recipe I use from now on.
I am sorry, but I did not care for this. Of course I am from the south and we do not like sweet cornbread. I have also never had cornbread with eggs before, but that I am willing to try...
This was really good and quick to make. I heated the oil in the skillet right in the oven while it pre-heated. Love the crust on the bread from the hot skillet.
FYI: if you don't have self-rising cornmeal, add 2 tsp baking powder and 1/2 tsp salt to one cup of cornmeal.
Tried the sorghum molasses as the author suggested. Not only turned the cornbread dark, but gave it a most unusual flavor. Not of the usual cornbread lovers in my house cared for it. 4 whole slices & 3 half-eaten were thrown out.
This is definitely a terrific cornbread recipe. It was a snap to make, and tasted wonderful. I usually add a bit more sugar to my batter, but that's personal taste. I couldn't find the molasses that were originally called for, but will try to make again with that ingredient, should I find it. Thanks for the recipe!
This is excellent and if I could rate higher than 5 stars I would. I followed the ingredients exactly using honey and not molasses. I placed the oil in my cast iron 8" skillet and then preheated the oven with the skillet on the middle rack. I left the skillet in the oven while I prepared the cornbread. I removed skillet from oven and sprinkled the tablespoon of cornmeal on the bottom of the skillet. I then poured the cornmeal mixture in the skillet and it sizzled slightly. I placed in the oven and baked for 21 minutes. Removed and coated top with butter. Recipe did not specify white or yellow cornmeal - I used white! This is not a sweet cornbread! Outside is crisp and golden inside is moist! Excellent with honey butter! Thank you Mason for sharing!
Awesome! I added a bit more honey -- tasted great!!
I doubled the recipe and used a 10-inch skillet and it turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Southern Cornbread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 60
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