[Klemper]

My mother recently passed away on March 30th. She grew up in Galax, VA and had the best recipe for skillet cornbread. I don’t have the recipe. I can say that she did not like sweet corn bread. I am requesting some recipes from folks on the cooking thread. She always made it for the family, and I absolutely loved it. I am still going through her effects and starting the business of getting her affairs in order. In the mean time, I can try some skillet cornbread recipes from my FReeper family, and if I find the recipe, I will post it back to the thread.

[Jamestown1630]

I’m sorry for your loss, Klemper; and I hope that one of our members might have a recipe that is like your Mother’s.

I’m wondering if she had the recipe memorized, or if you might find it written down among the records that she left.

[Liz]

A classic. Buttermilk makes every bite moist and tender. The Betty Crocker recipes are very reliable-—they’ve been tested in the B/C kitchens.

BETTY CROCKER SOUTHERN BUTTERMILK CORN BREAD

Ingredients
1 1/2 cups yellow, white or blue cornmeal
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 teaspoons baking powder
teaspoon sugar
teaspoon salt
1/2 teaspoon baking soda
2 eggs or 1/2 cup fat-free egg product or 4 egg whites

Grease bottom and side of 9-inch round pan or 8-inch square pan or spray.

Mix ing with spoon til blended. Beat vigorously 30 seconds. Pour batter into pan. Bake golden 25-30 min 450 deg. Serve warm.

© 2018 ®/TM General Mills All Rights Reserved

[Yaelle]

Sending you heartfelt condolences, Klemper. I am so sorry.

Here is an old skillet cornbread recipe that is dairy.

Cornbread

1/4 cup olive oil

1 cup coarse cornmeal
1 TBS sugar
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder

1 cup buttermilk OR 2/3 yogurt, 1/3 milk
1 egg

1. Heat oven to 400 degrees. Pour the olive oil into an iron skillet and put into oven while mixing the other ingredients

2. Mix together all the dry ingredients. Then add the egg and buttermilk

3. Take the pan from the oven and pour the oil into the batter and mix, then pour the batter into the pan and bake 20 minutes.

---

This is the cornbread recipe I use most: it’s vegan so we can enjoy it with meat.

http://www.geniuskitchen.com/recipe/vegan-cornbread-115929?ftab=reviews

It makes a whole 9x13 pan full. There is a little sugar in it but you can use less. It’s not sweet (but my family sometimes puts honey on it).

[Fai Mao]

Klemper, sorry for your lose.

The secret to cornbread is simple.
Look at the packaged mixes. If any of the ingredients is “sugar” it isn’t cornbread. If “flour” is listed before “cornmeal”, it isn’t cornbread.

If they have no sugar and less flour than cornmeal they’ll probably be pretty good.

Morrison Milling makes a great packaged mixed. Especially if you ad a pinch of cayenne to the batter.

If it says, “Jiffy” on the front of the box it isn’t cornbread.

[Silentgypsy]

Sorry for your loss....

[kalee]

My sympathy on the loss of your mother. Southern Living and Paula Deen have many different cornbread recipes on their websites.

[Trillian]

I am so sorry for your loss Klemper.
I found a recipe that doesn’t have any sugar in it.

Old-Fashioned Southern Cornbread Recipe

Ingredients
4 Tbsp vegetable oil or bacon grease - divided (I usually use peanut oil)
2 cups coarse stone-ground cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 large eggs
1-1/2 cups buttermilk

Instructions
1. Preheat the oven to 400 degrees F.

2. Add 2 Tbsp vegetable oil or bacon grease to the cast-iron skillet. Place the skillet in the oven for about 5-7 minutes to heat up.

3. While the skillet is heating up, combine the cornmeal, baking powder, baking soda and salt in a large bowl.

4. Add the eggs, buttermilk and 2 Tbsp vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.

5. Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.

6. Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the cornbread batter into the skillet. You should hear a nice sizzle, and you will see the cornbread already start to rise.

7. Place the skillet in the oven and bake for about 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.

https://www.gritsandpinecones.com/old-fashioned-southern-cornbread/