Bread & Pastry, Cornbread & Dressing
Southern
Yield: 12
Author: Tammy Nichols
Crunchy Cornbread - Master Cookbook Recipe # 128

Crunchy Cornbread - Master Cookbook Recipe # 128

There’s nothing quite like the crunch of a perfectly seasoned cast iron skillet cornbread. This "Collard Valley Cooks" classic uses simple ingredients to deliver that traditional, golden-brown crust your family will love.

This is recipe #128 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 30 minTotal time: 40 min
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Ingredients

  • 2 cups Self-rising cornmeal mix (plus extra for the skillet)
  • 1-1/2 cups Whole buttermilk
  • 6 Tbsp Salted butter, melted
  • 1/4 cup Corn oil
  • 1 Raw egg
  • 1 Tbsp Granulated sugar (optional)
  • Shortening (for greasing)

Instructions

  1. Prepare the Skillet: Preheat your oven to 425°F. Heavily grease a 10.25-inch cast iron skillet with shortening. Sprinkle about 1/4 cup of cornmeal mix over the bottom and sides, shaking out any excess.
  2. Mix the Batter: In a large mixing bowl, combine the cornmeal mix, buttermilk, melted butter, corn oil, egg, and sugar (if using). Mix thoroughly until well combined.
  3. Bake: Pour the batter into your prepared skillet. Bake for 25 to 30 minutes or until the top is golden brown and the edges are nice and crunchy.
  4. Serve: Immediately remove the skillet from the oven. Using a thick potholder (the pan will be very hot!), carefully flip the cornbread out onto a plate to preserve that signature crunch.

Notes

Chris's Tip: Using a well-seasoned cast iron skillet and that extra dusting of cornmeal is the secret to getting that perfect, crispy crust every single time!

Nutrition Facts

Calories

585

Fat

32 g

Sat. Fat

19 g

Carbs

71 g

Fiber

1 g

Net carbs

70 g

Sugar

41 g

Protein

5 g

Sodium

355 mg

Cholesterol

60 mg