Having seven ways to make cornbread may be six too many in your book. Like so many beloved dishes, cornbread recipes are passed down within families, meaning the only way to make the quickbread is how your mother or grandmother did.
This family recipe could even betray which side of the Mason-Dixon line you live on, as sugar is generally not used in cornbread hailing from the Southern states but is commonly found in other cornbread recipes. However, mixing things up every now and then is always encouraged, so if you’re willing to set aside your family’s favored recipe for a moment, test out one of the following 7 cornbreads — you might just find a new recipe to add to your collection.
1. Skillet Cornbread
Southern Living‘s recipe skips the sugar and calls for baking the cornbread in a cast-iron skillet. If this is already your go-to method of preparation and you want to add just a little something extra, consider putting cracklins, or cooked crumbled bacon in the batter.
- 2 to 3 teaspoons bacon drippings or vegetable oil
- 2 cups buttermilk
- 1 large egg
- 1¾ cups white cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions: Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450 degree Fahrenheit oven for 10 minutes. Whisk together buttermilk and egg. Add cornmeal, stirring well. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet. Bake at 450 degrees Fahrenheit for 15 minutes. Serve with butter.