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Depression Cornbread
Description
A delicious, southern cornbread that when baked in a very hot iron skillet is crisp on the outside and creamy on the inside. The addition of real butter just makes it closer to Heaven.
Ingredients
- 2 cups ground white cornmeal (you CAN use yellow)
- 1 teasp. salt
- 1 teasp. baking soda
- 2 cups plain yogurt (or buttermilk or sour cream)
- 1 egg, beaten
- 2 teaspoons oil (or melted butter or bacon drippings) for baking
- Butter for adding as you eat the baked cornbread
Methods/steps
- Preheat your oven to 450 degrees.
- Put your 10 inch iron skillet into the oven to heat as well.
- Put the oil into that skillet and let it get very hot also.
- Add the cornmeal, salt and soda to a large bowl and mix thoroughly so that the salt and soda are throughout the cornmeal.
- Add the yogurt and egg, and mix completely.
- Pour the cornbread mix into the hot oil in the hot iron skillet quickly and shut the oven.
- Bake for 20-25 minutes before you check the cornbread.
- After checking that it is cooking well, let it cook for another 5 minutes so that it is done.
- Take the skillet out of the oven and flip the cornbread so that the top is now on the bottom of the skillet and can get brown and crispy also.
- Let it cook for about 5 minutes and remove from the oven.
- Slice into 6 portions and then take the one you want to eat, slice it open and insert about 1 tablespoon of real butter.
Additional Tips
Using stone ground white cornmeal from one of the Southern mills that still makes stone ground cornmeal just makes this better and better.