I inherited my Grandma’s cast iron skillet. So, I knew I had to use that to make the cornbread. Unfortunately, my laziness means that this wonderful skillet has been slowly corroding in my garage for several years. I’ve not supplied a photo so as to not shame myself further. Luckily, the interior of the skillet was unharmed, and a brillo pad took care of the exterior. I then seasoned the skillet and it was ready to go. Now all I needed was the recipe.
I’ve asked for, received, and lost this recipe more times than I care to admit. And now that I desperately need it, no one is giving it to me. After asking my Mother, my sister, and my aunts I was able to piece it together.
1 cup yellow corn meal (self-rising)
1 cup flour (self-rising)
1 ¾ cup buttermilk
¼ cup Crisco
I couldn’t find self-rising cornmeal (and I didn’t have self-rising flour). So, I used what I had and added 1 tsp of salt and 3 tsp of baking powder. Preheat the oven to 450, put Crisco into the skillet and let the skillet preheat in the oven. I put the skillet in about halfway through the pre-heating process as I didn’t want the Crisco to smoke. You can see in the photo on the right all the Crisco love. Mix all other ingredients together.
I wanted to make a meal of this so I made Boley’s brisket and some mashed potatoes. I say “some” mashed potatoes, and that’s not really true. I have a hard time making small batches of certain items (restaurant cook’s back me up on this!), and mashed potatoes is one of them. The Brisket turned out beautifully (thanks BoBo). Sara said it was sweet and yummy. The mashed potatoes were pretty good as well. But the main event for me was the cornbread.
I am very proud to have made such a good rendition of my Grandma’s cornbread in her skillet.
Feels like home.