Crackling Cornbread
  • Servings: 6-8
  • 1 cup buttermilk
  • 3/4 cup yellow cornmeal
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 4 Tbsp butter, melted
  1. Preheat oven to 425 degrees F.
  2. When oven is hot, grease and preheat iron skillet in oven until pan is smoking.
  3. Combine buttermilk and cornmeal and set aside for a few minutes while you mix together flour, baking soda, baking powder, and salt.
  4. Whisk eggs and add to cornmeal mix along with the melted butter. Stir in dry ingredients. Stir until just combined. Don't over stir.
  5. Remove skillet from oven and quickly pour cornbread batter into hot pan and return to oven.
  6. Bake for 20-30 minutes.
Crunchy cornbread totally reminds me of Grandma Phillips! My mother says that her daddy Vernon made the cornbread though. He put celery and onions in it before baking to use in their cornbread stuffing to serve with roasted turkey. They would also make a batch of biscuits to mix together with the cornbread for the stuffing. Great memories.