Perfect Southern Cornbread Recipe

Perfect SOUTHERN Cornbread

From celiac_ceahow_martine 14 years ago

This is gluten-free, but it is NOT CEAHOW-friendly or flour- or dairy-free. So I can no longer eat it, but my family still loves it.

Preheat oven to 450; set rack to middle.
In a medium mixing bowl, combine the dry ingredients.
The oven should be hot now; put skillet into the oven.
In a separate, smaller bowl, whisk together the wet ingredients.
Skillet should be hot now; remove; add 1 t to 1 T oil, then put back into oven.
Pour wet into dry; stir only long enough to combine.
Remove skillet and immediately pour the batter into the hot oil. This will create a browned crust around the edges.
Put skillet back into oven and turn oven temp down to 350; cook for about 25 min., or until top is golden-browned.
What makes it "Southern"? I took this from a very lively, opinionated "Southern" cook's website:
1) NO SUGAR, please --- I'm Southern. If you're not and want to add it, go ahead, but to us, that's a sacrilege. Adding sugar makes it cornCAKE, and it also makes it "Northern" :)
2) It must be a cast iron skillet, in order to get it crispy on the outside and moist and tender inside. And don't use the silicone stuff for this - ouch!
3) Very little flour, and the most traditional recipes use no flour. [The gluten-free flour in this recipe maintains the traditional graininess while giving a slightly finer crumb.]

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" It was excellent "
midgelet ate it and said...
very nice share!
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Reviewed by 3 people