No-Flour Cornbread
This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
- Carbohydrate 49.2308166694129 g
- Cholesterol 71.2170833408065 mg
- Fat 31.3334458392631 g
- Fiber 2.24 g
- Protein 7.68014583523106 g
- Saturated Fat 17.7594846691076 g
- Serving Size 1 1 -12 serving(s) (193g)
- Sodium 284.222500068379 mg
- Sugar 46.9908166694129 g
- Trans Fat 2.23430100026997 g
- Calories 509 calories
Step-by-step
- Preheat oven to 425degreesF.
- Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
- Mix with large spoon or whisk.
- Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
- Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it).
- Leave enough in the skillet to coat the bottom and sides.
- Pour entire mixture into the skillet.
- Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
- Remove from oven and invert skillet over serving plate.
- If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
- Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
- Serve hot, with plenty of butter. Or margarine, if you insist.
My Grandma's Secret: The Best No-Flour Cornbread Recipe
This isn't just a recipe; it's a legacy. This no-flour cornbread recipe has been passed down through generations of my family, starting with my great-grandmother. It's the kind of recipe that evokes memories – the comforting aroma filling the kitchen, the satisfying crackle as it bakes in the cast iron skillet, and the sheer joy of sharing it with loved ones. It's more than just a side dish; it's a centerpiece of our family gatherings, a constant presence at holidays and celebrations.
What sets this cornbread apart? It's the absence of flour. That's right, no flour! Many recipes claiming the title of "cornbread" actually contain flour, transforming the dish into something closer to a corn cake. This recipe, however, stays true to its name, boasting a naturally coarse texture and a deliciously pure corn flavor. The secret lies in the perfect balance of cornmeal, buttermilk, and a touch of bacon grease (which adds incredible flavor and ensures a beautifully browned crust). It's simple, yet it's truly remarkable.
I remember my grandfather, a man of few words, savoring every bite. He’d crumble it into a bowl of buttermilk, a simple pleasure that spoke volumes about the heartiness and comforting nature of this cornbread. My mother, ever the practical one, always made sure there was plenty on hand, knowing its versatility. It’s perfect alongside hearty chili, warming stews, or even as a base for a truly unique stuffing during the holidays (trust me on this one!).
The recipe itself is remarkably straightforward. The ingredients are minimal, readily available, and the method is easy to follow, even for novice bakers. The magic lies in the small details: the well-seasoned cast iron skillet that imparts a subtle smoky flavor, the watchful eye over the baking process to achieve that perfect golden-brown crust, and the satisfying moment when the cornbread slides effortlessly out of the skillet onto the serving plate.
Beyond the technical aspects, this recipe is a reminder of family, traditions, and the simple joys of cooking and sharing meals together. It's a tangible link to my past, a taste of home, and a legacy I’m proud to continue. It’s more than just cornbread; it's a story told through every crumb.
Over the years, I’ve shared this recipe with countless friends and family members, each time witnessing the same delighted expressions as they take their first bite. The compliments always roll in, and more importantly, the requests for the recipe keep coming. So, whether you’re a seasoned cook or a kitchen novice, I encourage you to give this recipe a try. It's a guaranteed crowd-pleaser, a true testament to the power of simple ingredients and family traditions. It’s more than just food; it’s an experience.
I hope this recipe brings as much joy to your kitchen as it has brought to mine. May your cornbread be as golden, as flavorful, and as full of cherished memories as mine has been for generations. Happy baking!
