Heritage-Style No-Flour Cornbread
This Heritage-Style No-Flour Cornbread is a cherished family recipe that has been passed down through generations, from my beloved mother to her mother before her. This traditional cornbread is made without flour or sweeteners, setting it apart from what many may label as cornbread, often dubbed 'corn cake' for its sweetness. It's the perfect complement to chili, stews, and hearty meals, and holds a special place in our family's New Year's Day dinner alongside roast pork and black-eyed peas. Whether crumbled into buttermilk for a delightful spoonful or served warm with butter, this versatile cornbread is also the base for our favorite Thanksgiving stuffing. Relive the comforts of home with each bite of this authentic cornbread.
N/A
Servings
200
Calories
7
Ingredients
Ingredients
Eggs
2 (beaten)
White Cornmeal
2 cups (none)
Buttermilk
2 cups (none)
Baking Powder
1 teaspoon (none)
Baking Soda
1 teaspoon (none)
Bacon Grease
1/4 cup (melted and hot)
Salt
to taste (none)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the cornmeal, baking powder, baking soda, and salt, stirring well to incorporate the dry ingredients.
3
In a separate bowl, whisk the eggs into the buttermilk until thoroughly blended.
4
Gradually pour the wet mixture into the dry ingredients, mixing with a large spoon or whisk until just combined.
5
In a well-seasoned 10-inch cast iron skillet, heat the bacon grease over medium to high heat until it is shimmering but not smoking.
6
Pour the hot bacon grease into the batter while stirring gently to combine, ensuring you leave enough grease in the skillet to coat its bottom and sides.
7
Pour the entire cornbread mixture back into the skillet, spreading it out evenly.
8
Transfer the skillet to the middle rack of the preheated oven and bake for 15-20 minutes, or until the cornbread is springy in the center, golden brown, and pulling away from the sides of the skillet.
9
Once baked, carefully remove the skillet from the oven. To serve, invert the skillet onto a serving plate. If the cornbread does not release easily, use an icing spatula or flexible metal spatula to loosen it around the edges.
10
Remember, this recipe can easily be halved; just make sure to retain enough bacon grease to coat the skillet.
11
Serve hot, generously slathered with butter or margarine, as per your preference.
Nutrition Information
13g
Fat
18g
Carbs
2.5g
Protein
1.67g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Heritage-Style No-Flour Cornbread?
It is a traditional, savory family recipe passed down through generations that uses no flour or sweeteners.
Does this cornbread recipe contain flour?
No, this is a flour-free recipe that relies entirely on white cornmeal.
Is this cornbread sweet?
No, it contains no sugar or sweeteners, distinguishing it from 'corn cake' styles.
What size skillet is needed for this recipe?
The recipe calls for a well-seasoned 10-inch cast iron skillet.
What is the recommended oven temperature?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
How many eggs are used in the batter?
The recipe requires two beaten eggs.
What type of cornmeal is used?
The recipe specifies two cups of white cornmeal.
How much buttermilk is required?
You will need two cups of buttermilk for the wet mixture.
What kind of fat is used to cook the cornbread?
The recipe uses one-quarter cup of melted and hot bacon grease.
How long does it take to bake?
It typically bakes for 15 to 20 minutes.
What are the leavening agents used?
The recipe uses one teaspoon of baking powder and one teaspoon of baking soda.
Can this cornbread recipe be halved?
Yes, the recipe can easily be halved if a smaller portion is needed.
How do I know when the cornbread is done?
It is done when it is springy in the center, golden brown, and pulling away from the sides of the skillet.
What are the best dishes to serve with this cornbread?
It pairs perfectly with chili, stews, roast pork, and black-eyed peas.
Can I use this cornbread for Thanksgiving stuffing?
Yes, it is specifically noted as an excellent base for traditional Thanksgiving stuffing.
How many calories are in one serving?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains 13 grams of fat.
How many carbohydrates are in a serving?
There are 18 grams of carbohydrates per serving.
Does this cornbread provide fiber?
Yes, it provides approximately 1.67 grams of fiber per serving.
How much protein is in this recipe?
There are 2.5 grams of protein per serving.
Why is the bacon grease heated in the skillet before adding batter?
Heating the grease until shimmering ensures a crispy crust and prevents sticking.
How do I remove the cornbread from the skillet?
Invert the skillet onto a serving plate; use a spatula to loosen the edges if necessary.
Is this considered a Southern-style recipe?
Yes, it is described as an authentic Southern-style heritage recipe.
How should the cornbread be served warm?
It is best served hot with a generous amount of butter or margarine.
What is a traditional way to eat the leftovers?
A traditional family method is to crumble the cornbread into a glass of buttermilk.
Is salt included in the recipe?
Yes, salt is added to taste to enhance the savory flavor.
Is there any sugar in the ingredients list?
No, there is no sugar, which keeps the recipe traditional and heritage-style.
What is the texture of the cornbread?
It is described as authentic and traditional, lacking the cake-like texture of flour-based versions.
Does the recipe use baking soda?
Yes, it uses one teaspoon of baking soda to react with the buttermilk.
Is this recipe suitable for New Year's Day?
Yes, it is a traditional part of the author's New Year's Day dinner.