Grandmother'S Cornbread
A classic, golden cornbread with a tender crumb and crispy edges, perfect as a comforting side for hearty meals or family gatherings.
Ingredients
Instructions
- Beat the egg in a mixing bowl.
- Add buttermilk to the beaten egg and stir.
- Gradually add self-rising meal and stir until well combined.
- Rub 2 tablespoons of shortening in the bottom of a hot skillet or baking pan.
- Pour the cornbread batter into the hot pan.
- Bake at 450°F until golden brown, about 20 minutes.
Tips & Substitutions
For extra flavor, consider adding a cup of shredded cheese, chopped jalapeños, or even corn kernels to the batter. If you don't have self-rising meal, you can make your own by combining all-purpose flour with baking powder and salt. Ensure your skillet is hot before pouring in the batter for a crispy crust, which is a key feature of traditional American recipes.
Serving Suggestions
Serve this cornbread warm, slathered with butter and honey for a delightful treat. It pairs beautifully with chili, barbecue, or greens for a hearty meal. Consider serving it alongside dishes like Batter Dipped Shrimp for a comforting Southern feast or enjoy it as a side with your favorite vegetarian recipes.
Storage & Reheating
To store leftovers, let the cornbread cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to two days or refrigerated for about a week. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes, or microwave it for a quick 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Cornbread contains roughly 1022 calories, with 16g protein, 203g carbohydrates, and 22g fat. It is an excellent source of iron (195% of the Daily Value), vitamin A (69% of the Daily Value), and protein (32% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 1454mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk. To mimic buttermilk, add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes before using it in the recipe.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on it as baking times can vary based on your oven and the type of pan used.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a gentle stir before pouring it into the hot skillet. However, for the best texture, it's ideal to bake it right before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).