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Curley's Old Fashioned Cornbread

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“This is my mother's recipe. It was on the menu at every cafe she cooked. This cornbread has a great crisp crust yet the inside is soft and tender. It is a perfect accompaniment to soups, stews and the southern standard, "a big ole pot of brown beans."”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
  2. (If baking powder or soda appear at all lumpy, sift them in).
  3. Stir well to combine.
  4. In a small bowl, whisk together buttermilk, egg, and oil.
  5. Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
  6. Tilt the pan to coat the sides of the skillet.
  7. As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
  8. Don't beat it!
  9. Scrape the batter into the hot, buttery skillet.
  10. It should sizzle.
  11. Place it in the oven immediately.
  12. Bake until golden brown on top, about 25 to 30 minutes.

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