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~Southern Cornbread~

This recipe was made famous by both my grandmothers, and has been used for generations before them. This cornbread is not too dry in the middle, and wonderfully crunchy on the outside. It's perfect for a family gathering or with soup or chili on a blustery wintery day.

2 cups cornmeal
2 cups flour
8 teaspoons baking powder
cup sugar
2 teaspoons salt

4 eggs
2 cups buttermilk (or soured milk)
cup butter or Crisco

Preheat the oven to 425 degrees.

Put the butter or Crisco in a large skillet and preheat the skillet in the oven. The butter should not be burning, but the skillet (with butter/Crisco) should be sizzling hot. If using soured milk, add a few teaspoons of vinegar now.

Combine the dry ingredients. Check to see if the butter/Crisco is almost smoking. When the butter is good and sizzling, mix the milk and eggs into the dry ingredients. Carefully pour the hot butter into the batter, then pour the mixture into the sizzling skillet and put into the oven.

Cook for 20 25 minutes. The outside crust should be fried and very crispy. Take the skillet out of the oven just before you think you have left it in too long.

*Suggestions from Grandma* Do not serve enemic cornbread. It should crunch and hold up to dunking in a glass of cold buttermilk. It is not cake; it should not be sweet and should not have a cake texture. If it does, use a heavier hand with the cornmeal and a lighter touch with the sugar.

Learn more about this author, Jean Sumner.
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