18 Jan Grandma’s Savory Cornbread
There are without doubt or argument to the fact, two die-hard schools of cornbread. Two sides of the fence that will never reconcile in their disgust when they take a bite of the other’s prize-winning heart-pouring passed-down-for-generations recipe. Two simple positions that there is never a gray area: Sweet or Savory cornbread.
My family lies squarely in the camp of savory cornbread (which works out quite well for me not having an ounce of a sweet tooth in my bones) and my Grandma’s recipe would make a sweet cornbread lover go off on a rant with its onions and chili flakes and and salty butter and minuscule sugar to flour and cornmeal ratio. But damn if it doesn’t make me swoon every single time. The ultra crispy crust created by the oil in the piping hot cast iron skillet and the loads of butter inside and slathered on top right before serving is the perfect side to dip in chili or pot licker, to use in place of bread for sandwiches, to cube up for stuffing, or to just devour on its own in a single sitting.
If you’re a savory cornbreader, enjoy the bejeezus out of this one. If your a sweet cornbreader, I strongly urge you to come over to the dark side with the rest of us on the correct side of the fence 😉
- 1 cup coarse cornmeal
- 1 cup all purpose flour
- 4 teaspoons baking soda
- 1/4 cup sugar
- 1 tablespoon Kosher Sea Salt
- 1 cup - 1 1/4 cup milk (2% or whole is fine)
- 1/4 cup diced sweet onion
- 1 teaspoon hot pepper flakes
- 1/4 cup butter
- 1/4 cup vegetable or grapeseed oil
- Additional butter for serving
- Place an 8" cast iron skillet with the oil in it in a 400 degree oven for 15 minutes to preheat (this is important, it's what creates the crust!)
- Mix remaining ingredients together in a bowl and let sit while the oven preheats. Batter should be very thick but still pourable, depending on your flour and cornmeal brands you may need to add up to 1/4 cup more milk.
- Carefully pull the pan out of the oven (or carefully pull rack out to access and leave pan where it is) and pour batter into the skillet (the oil will be VERY hot, again- be CAREFUL when pouring). Spread with a wooden spoon to make it even in the pan.
- Bake for 30-40 minutes until golden brown on top and the center is firm.
- Remove from heat, slather the top with butter, cut into wedges, and serve hot. In my family, we split the wedges down the middle, spread the inside with a lot of room temp butter, close it back up and eat.
- VEGANS: I have successfully made this vegan by using unsweetened Califia Farms Almond Milk and Miyokos Kitchen Cultured Vegan Butter!