Growing up in Georgia means that I have eaten a lot of cornbread in my life. But by far, my favorite is my grandmother’s. My cousins and I used to fight over the last piece of cornbread, even when another batch was on its way. I have just started to get close to being able to make it myself.
My grandmother gave me the recipe, but her ‘recipe’ is just mix cornmeal and buttermilk and bake. Recently I decided to get the exact brand of cornmeal she buys and it is White Lily Self-Rising Cornmeal Mix. So I bought a bag of that and tried again. I can mix the batter now, but I’m still trying to figure out how exactly to bake it.
I tried again today and made a passable batch of cornbread. I used a silicone Madeline pan sprayed with olive oil. My grandmother uses her well seasoned cast iron and while I do have a moderately seasoned cast iron pan, I think the silicone pan worked better. The batter does rise a little so I shouldn’t have completely filled the pan because it muffin-ed over the top.
I baked it at 350 for about 20 minutes, but I didn’t record exactly how long. I just kept checking on it until it looked done. It didn’t really brown so I would recommend maybe trying 30 minutes, but ovens vary.
Even with these slight problems, they were yummy and very close to the original. I will definitely continue trying, and I will enjoy eating the experiments.