Delicious Southern Cornbread

[zinsrose]

"Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe."
Original recipe yield: 8 servings.
Prep Time:10 MinutesCook Time:20 MinutesReady In:30 MinutesServings:8 (change)

INGREDIENTS:
3 tablespoons vegetable oil
1 cup self-rising cornmeal
3/4 cup buttermilk
1 egg
1 tablespoon honey
1 tablespoon self-rising cornmeal

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
Bake in preheated oven for 22 minutes, or until firm. Serve hot.

[Ima saver]

We have a sorgum festival every October in this town.

[jodi]

Any ideas for leftover cornbread? I usually have some left over when I make a batch and it gets hard and crumbly so fast. I looked online and found some recipes for "cornbread Salad" with mayo, tomatoes, onion, cheese, green peppers...some also had sour cream and ranch dressing. Anyone had this? it has gotten good reviews, but it just sounds so gross!

[rob62521]

You might try making dressing with your leftover cornbread.

Here's another recipe for cornbread that is very moist and has a smoother texture than normal cornbread:

Paula Deen’s Corny Corn Bread

1 cup self-rising cornmeal
¾ cup self-rising flour
½ cup vegetable oil plus ¼ cup for skillet
One 8 ounce can cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar cheese

Preheat oven to 375 degrees. Mix all ingredients together. Pour into a heated cast-iron skillet that has been well greased with oil. Bake until golden brown, approximately 30 minutes.