Tuesday, April 21, 2015

Belle's Special Cornbread.

As a food blogger I love creating new recipes and sharing them along with some old family favorites. This recipe is part of that "secret" collection I was never quite sure if I wanted to share. I say this because my Gram made it this way, and I confess I prefer cornbread make like this. No flour,and  no sugar, It's sweet enough and firm enough all on it's own. Gram always said cornbread make with flour and sugar was corn-cake not cornbread.

Depending on the texture you want, choose course ground of a finer ground cornmeal.  the more course the cornmeal the crumblier the cornbread will be.

Since Gram was from NW Arkansas, there is a great mill, to get fresh organic cornmeal and other goodies. It's call War Eagle Mill outside Rogers, AR. Look them up sometime.


    • 1 cup organic yellow cornmeal
    • 1 cup buttermilk
    • 1 tsp baking soda
    • 3 Tsp vegetable oil
    • 1 tsp salt 
    • 1 egg.


Mix the baking soda into the buttermilk.
In a large bowl mix the buttermilk mixture, cornmeal, oil and salt.
Beat the egg, then add it to the mixture
Preheat oven to 350. In a well seasoned cast iron skillet, add a little oil. Place it on the the stove top on medium heat. When the oil is hot, add the batter. Let it cook on the stove top for 2 or three minutes.This makes a nice crunch crust. Then put it in the oven and bake until a tooth pick tests clean about 20 mins.

Cut in to wedges and serve with melted butter... Yum.

Adams Family Cookbook

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