When you think about what a typical southern family eats with their dinner or Sunday lunch, it’s most likely cornbread. My husband calls it “my famous cornbread.”
I have made it for a very long time and over the years I have perfected it. There are many different variations that typically change from region to region. For example, in Mississippi I grew up with the salty buttermilk cornbread. When I moved to New Orleans I quickly found out that although it may only be a couple of hundred miles from where I am from, the cornbread is completely different. New Orleans style cornbread is sweet. It almost tastes like a cake. In fact, you could use it as the base of a strawberry shortcake. This country boy absolutely does not make a New Orleans style cornbread.
You will need:
•A large mixing bowl
•10 inch round cast iron skillet
•A wooden spoon
Incorporate dry Ingredients first in mixing bowl:
•2 cups all purpose flour
•2 cups cornmeal
•3 teaspoons salt
•1 teaspoon baking soda
In a 10 inch cast iron skillet melt and brown 1 cup butter
Now, Add to the mixing bowl-
•2 cups of buttermilk
•1 can of cream corn
•1 can of whole kernel corn
•1 cup of butter that was melted and browned
Once all the ingredients are stirred and incorporated smoothly, add contents to your greased 10” cast iron skillet.
Cover the top of the cornbread with a layer of shredded cheddar cheese.
*This is to give the top of the cornbread a crunch.
The cornbread should not be gooey with cheese after baked.
Sit skillet ontop of cookie sheet and place into a
350 degree oven for about 45 minutes or until fully baked.
Once you take it out of the oven,
check to see if center is completely baked by cutting a slice out.
If not, place back in oven for another 15 minutes or so.
If it is completely baked, let the cornbread rest
and cool down for about 15 minutes.
I hope you and your family enjoys this southern staple just as we have for many years!