I think I mentioned before, I love cornbread.  I was very happy when my spam folder brought me a new recipe for cornbread, this one is called Mississippi Cornbread.  It’s a bit different from most cornbreads I’ve made, but in the interests of writing this blog I gave it a shot.

The recipe!

MIssissippi Cornbread

  • cup buttermilk (or 7 ounces of milk + 1 ounce vinegar or lemon juice, mixed and left to sit for about 30 minutes until curdled. If you're in a hurry, mix the milk and vinegar or lemon juice and microwave it for 20-30 seconds on high power.)
  • 1 large egg
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder (if you're at high altitude, use 1 teaspoon baking powder, else the cornbread will rise too high, then fall)
  • 1 1/2 tablespoons of bacon drippings or vegetable oil
  • 3/4 cup whole kernel corn
  • 1/2-3/4 cup grated sharp cheddar (optional
  • 1-4 finely chopped jalapeno or chile peppers, no seeds (optional)
  • 2 cloves finely minced garlic (optional)

Pour drippings or oil into an 9-inch square baking pan.

Heat pan in a 450 degree oven until oil is smoking hot.

While pan is heating, mix dry ingredients and any of the optional ingredients in medium-sized bowl.

Beat egg into buttermilk.

Add liquids to dry mixture, just until blended.

Do not overmix!

Carefully remove the smoking pan from oven and pour cornbread batter into pan. If the oil is properly hot, then the batter will sizzle as it hits the oil. (This sizzle is what makes a nice, crunchy bottom crust.)

Bake for 15-20 minutes, or until the top crust is golden brown.

Cut into wedges. Serve with butter or margarine.

Note 1: The batter will begin to rise as soon as the liquid and dry ingredients are mixed, so mix them right before you remove the hot pan from the oven.

Note 2: If you use a 10" round cast-iron skillet instead of the 9" baking pan, you should double the recipe without doubling the oil. If you don't double the recipe for the 10" skillet, your cornbread will be very thin.

As you can see, the recipe calls for jalapenos if I was so inclined.  I wasn’t, mainly because I didn’t have any in the house and also because I was pretty sure Fred wouldn’t touch them.  Though he did run off with one of those scones

It’s a weird recipe though, most of my cornbread recipes have some flour in them, but this one has none.  I read it repeatedly thinking I was just missing the word ‘flour’ but, no flour.  Weird, right?

I didn’t have any buttermilk, so I made it with the vinegar while I was waiting for the oven to heat up.  Here’s a picture.

Making buttermilk from milk

Making buttermilk from milk

Then I put the dry ingredients together, and took a picture of that.  I was still waiting for the oven to warm up and rather bored.

Mississippi Cornbread dry ingredients

Mississippi Cornbread dry ingredients

The oven finally hit 450 and I put my 9″ pan in.  And of course, I took a picture of that too.

Heating up a pan

Heating up a pan

It’s blurry because I took it quickly after I opened the oven door.   Open, shoot, close gives blurry picture for future reference.

Then I waited… and waited… and waited…

The pan never started to smoke, but the oil was turning kind of brown, so I dubbed it ready.  Plus, I was bored.  It’s really boring watching a pan in an oven and hoping that it’ll start smoking.  Every time I opened the oven to check, my eyes started watering, so I figured it must be close.

I didn’t take a picture of pouring the batter into the pan, but I can assure you it did sizzle quite loudly.  I assume that means I got it hot enough, even though I didn’t actually see smoke.

And this is the finished product, pretty, isn’t it!

Mississippi Cornbread

Mississippi Cornbread

Fred said it was tasty and ate 3 pieces.  I think we can call this a success.