Snow Day, Take 2

Categories: cooking |

Like most of the south, we’re getting hit again with snow.  Well, this time we’re actually getting snow instead of just a dusting - 6″ so far and more to come! I did a little baking last night and today: cornbread, hamburger buns, and chocolate pecan oatmeal cookies.  I know several of you guys have asked me about the burger buns, but alas, I don’t have that tutorial for you.  It requires some pictures, and it’s hard to get the step-by-step when I’m the only parent in the house.  However, this cornbread won’t disappoint.


I inherited this recipe from Chris’s mom.  She got it from her Aunt Edith.  It’s truly fantastic.  Now there’s some folks that will complain that it’s not true cornbread because it has flour.  Other people will complain because it has sugar in it (which is more of a Northern trait).  I say, “Shut up and eat your bread.”

Aunt Edith’s Cornbread

  •  1 cup self-rising cornmeal
  • 1 cup self-rising flour
  • 1 cup milk
  • 2 eggs
  • 3 tbsp sugar
  • 1/4 oil

Cook in a preheated 400 degree oven for 25-30 minutes.

Okay, let’s take a minute and talk about pans.  Yesterday was my first successful attempt at cooking cornbread in an iron skillet.  Previously, I’ve cooked it in a greased stoneware mini-loaf pan.  (I inherited it from Aunt Edith - I think she’d be proud!)  Stoneware is great because it cooks evenly, and the shortening guarantees that it’s crispy.  I wanted to avoid the extra fat and calories so this time I preheated the skillet with the oven and sprayed it with cooking spray before pouring in the batter.  It didn’t make it crispy, but it did give it a nice brownie edge like bottom.  Chris really liked it, but I’m pretty sure my dad would hate it.  (Well, my dad would hate this recipe because it has sugar in it anyway.  Phooey!)  It’s my understanding that you can get a nice crispy bottom if you preheat the pan with some butter before pouring in your batter.  If you do that, make sure you keep a good watch on the pan so the butter doesn’t burn.

What’s your favorite cornbread recipe?  Does your cornbread have sugar or salt? What’s your pan of choice?


  1. Lisa Sivley

    My recipe is very similar to yours and came from an eldery woman I knew ,”Mama Lee”. I use a cast iron skillet as well! I like sweet southern style cornbread.

  2. Lolly

    I couldn’t even begin to tell you portions in my cornbread. It was taught to me by my grandmother and it was eyeballed. She always used an iron skillet and Crisco. She spooned Crisco into the skillet, heated the skillet with it, then poured Crisco into the batter, stirred, and then poured back into pan and returned to over. She gave me one of her iron skillets when I moved to Nashville and I was grateful. The prospect of seasoning my own skillet somewhat intimidates me. I know in time I will have to do this because I want a larger one.
    I use s.r. cornmeal, a bit of s.r. flour, pinch of salt, eggs, buttermilk, and butter flavored Crisco. I have no reservations about using Crisco since I use it so infrequently. We’re pretty good about watching what we eat so I don’t worry about the few times I do use it.

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