Pork dish with creamy rice and vegetables that is easy to make and sure to satisfy. This may be made in an infinite number of ways, and any leftover rice can be used as a side dish later on in the week.
| Prep Time: | 15 mins |
| Cook Time: | 27 mins |
| Total Time: | 42 mins |
| Servings: | 8 |
| Yield: | 1 10-inch round |
Ingredients
- 2 eggs
- 1 ½ cups milk
- 2 ½ cups self-rising white cornmeal
- ½ teaspoon salt
- 3 tablespoons vegetable oil
- 2 tablespoons shortening
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
- Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
- Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
- Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.
- If you’re not using self-rising cornmeal, add about 1 teaspoon baking powder to your recipe.
- For true Southern taste, fry up some bacon in your skillet beforehand and use it instead of the shortening.
- Do not leave corn bread in skillet after baking, or you will have a crumbly, broken mess on your hands.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 657 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Finally! A Cornbread recipe that isn’t sweet. I hate corncake!
Tastes just like my grandmother’s! Delicious
Love it!! So close to my mom’s.
Had to use butter, sadly. Result: terrible. Dense, heavy bread with a rock-hard bottom crust. “Melting shortening in the skillet before adding the batter creates a crunchy crust on the bottom. Neither Pam nor oil does that.” Nor butter… bacon fat, here I come!
Growing up, I loved cracklin’ cornbread. Since it’s impossible to find cracklins’ now that I live in the Northeast, I’ve found two very good substitutes to add to my cornbread – and this is my favorite recipe. I either crumble up about 1/2 cup of pork rinds or chop up about 1/2 cup chicarone (sp?) and stir it into the batter, without reducing the amount of shortening called for. Yum.
Growing up, I loved cracklin’ cornbread. Since it’s impossible to find cracklins’ now that I live in the Northeast, I’ve found two very good substitutes to add to my cornbread – and this is my favorite recipe. I either crumble up about 1/2 cup of pork rinds or chop up about 1/2 cup chicarone (sp?) and stir it into the batter, without reducing the amount of shortening called for. Yum.
This is by far the worst corn bread I have ever had. Very dry.
I made no changes and it was just like what Grandma made. The cured cast iron skillet is the way to go. Wonderful crispy bottom.
I have never made cornbread without flour so I was a little concerned but I was not disappointed. This is good stuff and will be my go to from now on. Light, fluffy and quite tasty.
I love cornbread made with all cornmeal and no flour. So this recipe really appealed to me. Since it’s just my husband and I, I cut the recipe in half and made it in my smaller cast iron pan. I couldn’t bring myself to add the salt because the self-rising cornmeal already has salt in it. What I really liked about this recipe is that the shortening that you melt in the skillet before adding the batter creates the crunchy crust on the bottom of the bread. Neither Pam nor oil does that. So good!