I recently read a blurb on Instagram where a very popular southern magazine had posted an article about and a recipe for cornbread. The readers were absolutely railing on each other as to how cornbread should be made and with what particular ingredients. The poor victims in all of this were yellow cornmeal and “Jiffy” brand corn muffin mix. Ouch. It got ugly.
Growing up I think my mom used whatever cornmeal she had in the cabinet, yellow or white… no matter, because my dad just wanted cornbread to go with his pinto beans. Period. The recipe I’m sharing with you calls for white cornmeal. It is delicious and is also the base for my Thanksgiving dressing. I will confess here and now… I do on occasion whip out a box of “Jiffy” corn muffin mix. Why? It’s quick in a pinch and my husband is from California and wouldn’t know the fine line between the real good stuff and the boxed stuff if you hit him with it. So, below is my genuine southern cornbread recipe and also, how I bake up a box of “Jiffy”… that dastardly imposter!
3 cups white cornmeal
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons of salt
1 teaspoon baking soda
3 large eggs
3 cups buttermilk (not low-fat)
Combine the cornmeal with the next 5 ingredients; whisk in the 3 eggs and then the buttermilk. Pour about half of hot butter from skillet into batter, stirring until well blended. Pour batter back into iron skillet with remaining butter. Bake at 425º for 30 minutes or until golden brown. Slice like a pie and serve hot with a large slice of butter smooshed in the middle of each piece.
Mix well and let stand 10 minutes (it rises up a bit!)
Divide into 6-8 muffin tins that are well greased with Crisco. Yes, Crisco. Bake according to package instructions. Again, serve with a large slice of butter.
(Please note that they are “Corn Muffins”, not “Cornbread”.)