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Savory Rustic Cornbread

September 30, 2014 By Talya Tate Boerner 15 Comments

Savory Rustic Cornbread

Momma made cornbread every night for supper. Every Single Night. Throughout the next day, her iron skillet rested on the stovetop beneath a sheet of crumpled aluminum foil. Every time my sister and Iย walked through the kitchen, which was constantly because the kitchen was the house hub, we nibbled onย the leftoverย cornbread. It was impossible to walk through without taking a bite. Come five o’clock, she replenished the empty skilletย with a fresh pan of cornbread hot from the oven.

So I guess you could say I was raised on cornbread.

There’s nothing better than a slice of hot cornbread dripping with melted butter. Plus, as the weather grows cooler, Iย can survive for days on end with a pot of beans and cornbread. Or a bowl of chili and cornbread. Or beef stew… I could go on.

For hearty bowls of stew and beans, I prefer aย serious, rustic, stick-to-my-ribs (and hips) cornbread.

And guess what? I have aย secret ingredient… A secret ingredient you can add to your favorite cornbread recipe to make it more savory and rustic-ker. (new word!)

Seasoning Salt.

Burger House Seasoning Salt, to be specific.

Burger House Seasoning Salt

Burger House is a Dallas hamburger tradition, and theirย seasoning salt is award-winning. If you don’t live in Dallas, you can buy it on-line orย substitute your favorite seasoning salt in the same ratio as the regular salt in your recipe. Seasoning salt adds a hint ofย something extraย but not an obvious flavor, know what I mean?

And yes, cornbread should have buttermilk in it too. Right? Right.

buttermilk - a key cornbread ingredient

buttermilk – key ingredient!

 

Savory Rustic Cornbread

Print Recipe

Ingredients
  

  • 1 1/3 cups Cornmeal
  • 1 1/3 cups all-purpose Flour
  • 1 1/2 teaspoons Burger House Seasoning Salt
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 3 large Eggs
  • 1 cup Buttermilk
  • 1/2 cup whole Milk
  • 2 heaping Tablespoons unsalted butter shortening or bacon grease

Instructions
 

  • Preheat oven to 350 degrees.
  • Whisk together dry ingredients in a large mixing bowl.
  • In a medium bowl, beat eggs. Add buttermilk and whole milk. Stir.
  • Melt butter in iron skillet on stovetop. Stir and coat sides of skillet with butter. Remove from heat.
  • Pour wet (egg/milk) ingredients into dry ingredients. Add hot butter to mixture and stir. Batter will be lumpy.
  • Pour batter into greased skillet. Bake 25-30 minutes until brown.
  • Enjoy!

cornbread with my secret ingredient!

Make Cornbread not War

Filed Under: Food & Recipes Tagged With: Burger House, cornbread, home cooking

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Comments

  1. Patti says

    September 30, 2014 at 8:41 am

    I am such a sucker for cornbread. This recipe is now on my list. Pinned!

    Reply
  2. Jane Gatewood says

    September 30, 2014 at 8:41 am

    Oooooh, what a marvelous idea! I use Penzey’s Seasonings and I can’t wait to try your suggestion. Great post. I can see, feel, taste your Momma’s kitchen.

    Reply
  3. Edwina says

    September 30, 2014 at 8:43 am

    Looks so good but you lost me at the sugar part. I love cornbread and I was raised on it also.

    Reply
  4. Megan @ All That Glitters says

    September 30, 2014 at 9:03 am

    Oooooh it just makes me hungry! Makes me want some good country cookin!

    Reply
  5. Barbara Tate says

    September 30, 2014 at 9:16 am

    I never put sugar or flour in my cornbread. I like to taste the meal. Momma

    Reply
    • Colene and Tom says

      September 30, 2014 at 9:38 am

      Does Momma know best? ๐Ÿ™‚

      Reply
  6. Jaelan @ Making Mrs. M says

    September 30, 2014 at 9:36 am

    Oh man. I have been craving some beans and cornbread. Looks like I’ll be making this when it cools off this weekend! Yum!

    Reply
  7. Elizabeth Heard says

    September 30, 2014 at 10:22 am

    Cornbread, the elixir of life

    Elixir – a substance held capable of prolonging life indefinitely
    the essential principle

    Reply
  8. gina says

    September 30, 2014 at 10:54 am

    I LOVE cornbread. Always looking for new recipes. Thanks for sharing.

    Reply
  9. angie says

    September 30, 2014 at 12:16 pm

    Will have to try this seasoning. Momma always made sweet cornbread with white beans. Regular buttermilk cornbread with every thing else. Yes, cornbread was always on Mamaw’s table and Momma’s.
    Daddy had cornbread & buttermilk most every night.

    Reply
  10. Renee says

    September 30, 2014 at 2:15 pm

    Gonna give it a try … I too could live on cornbread.

    Reply
  11. Chrissy Bernal says

    September 30, 2014 at 5:11 pm

    Holy moly this looks good! Must try!

    Reply
  12. Enid Johnstone says

    October 1, 2014 at 8:55 am

    Looks yummy! I am definitely trying your recipe!

    Reply
  13. heather f says

    October 1, 2014 at 10:02 am

    Thinking it’s a chili kind of night tonight, we’re only going to be 55 here today, tell me winter decided not to skip Fall, and nothing goes better with it than cornbread.

    Reply
  14. Dorothy Johnson says

    October 1, 2014 at 10:10 am

    Looks good. I may have to try it, but I might leave out the sugar.

    Reply

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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