Grandpa'S Favorite Cornbread
A moist, slightly spicy cornbread that blends sweet cornmeal with a hint of salsa, perfect for Southern gatherings or a quick side for any meal.
Ingredients
Instructions
- Preheat oven to 450°F.
- Heat a 3‑tablespoon layer of vegetable oil in an {8, 9}-inch cast‑iron skillet while you prepare the batter.
- In a large bowl, lightly beat the eggs, then whisk in the buttermilk, 1/4 cup vegetable oil, and salsa until combined.
- Fold in the 1/2 cup self‑rising yellow cornmeal 1 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1 4 1 1
- Fold in 1 1/4 cups self‑rising white cornmeal until the batter is smooth.
- Pour the batter into the hot skillet and bake for 30 to 40 minutes, or until the top is golden brown and a toothpick comes out clean.
- Cool slightly before slicing; serves 8.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or jalapeños into the batter. If you don’t have self-rising cornmeal, you can make your own by mixing regular cornmeal with baking powder and salt. Using buttermilk adds a lovely tang, but you can substitute with regular milk mixed with a tablespoon of vinegar. Remember to let the skillet heat thoroughly to achieve a crispy crust.
Serving Suggestions
This cornbread pairs beautifully with chili or barbecue dishes, making it a perfect side for gatherings. Serve warm with butter, honey, or jam for a sweet touch. You can also enjoy it alongside a fresh salad or with a hearty soup. For a delightful dessert, consider following it up with Miss Penny'S Strawberry Pie.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw if frozen, then wrap in foil and warm in a 350°F oven for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandpa'S Favorite Cornbread contains roughly 183 calories, with 3g protein, 25g carbohydrates, and 9g fat. It is an excellent source of iron (25% of the Daily Value) and vitamin A (20% 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 by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes. This will create a similar tangy flavor that helps tenderize the cornbread.
What if I don't have a cast-iron skillet?
If you don't have a cast-iron skillet, you can use a regular baking dish or an oven-safe non-stick skillet. Just be sure to preheat the dish with oil before pouring in the batter to achieve that crispy crust.
How can I make this cornbread spicier?
To add more heat, you can mix in diced jalapeños or a few dashes of hot sauce into the batter. Additionally, try using spicy salsa in place of the mild one for an extra kick. This pairs well with other American recipes like chili.
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).