A few weeks ago my husband and I brought in barbecue. I added their cornbread muffins to our order. I can’t even tell you how disappointed I was when I bit in to it. It was more flour than cornmeal and it was very sweet. Let me tell you in the south, mostly, you don’t add your sugar to your cornbread. You had your sugar or honey to whatever you’re putting on top of your cornbread for example butter. I will tell you that there are those that do add sugar, but that is not “traditional”. This is our family recipe for cornbread. There is no flour. It is important that it is your cornbread stay moist and that you can feel the grit of the cornmeal when you bite into your bread. This recipe can be made as muffins or bread. if you make muffins reduce your cooking time about 10 minutes.

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Family Cornbread

This is our family recipe for Cornbread.

Course: Everything Else

Cuisine: American, Southern

Keyword: Buttermilk, cornmeal

Servings: 16 pieces

Ingredients

• 2 Lg. Eggs
• 2 cups Buttermilk
• 2 Tbs. Melted Shortening or Neutral Oil
• 2 tsp. Kosher Salt
• 2-1/2 cups Sifted Cornmeal
• 1 Tbs. Baking Powder
• 1 tsp. Baking Soda, dissolved in a teaspoonful of cold water

Instructions

• Preheat oven to 425°

  Add a stick of butter to a baking dish or cast iron skillet and put in oven to melt and heat pan.

  Beat eggs well and add milk, shortening and salt.

  Add in sifted cornmeal and beat until smooth.

  Sift in baking powder and pour soda/water in.
• Carefully remove pan from oven and make sure butter is distributed evenly.

  Pour batter into pan and bake for 30-35 minutes. Be careful to not overcook.

  You want it to start to crack on the top and pull away from the edges but still be moist.