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 I walked through the kitchen, which was constantly because the kitchen was the house hub, we nibbled on the leftover cornbread. It was impossible to walk through without taking a bite. Come five o’clock, she replenished the empty skillet 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, I 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 a serious, rustic, stick-to-my-ribs (and hips) cornbread.
And guess what? I have a secret ingredient… A secret ingredient you can add to your favorite cornbread recipe to make it more savory and rustic-ker. (new word!)
Burger House Seasoning Salt, to be specific.
Burger House is a Dallas hamburger tradition, and their seasoning salt is award-winning. If you don’t live in Dallas, you can buy it on-line or substitute your favorite seasoning salt in the same ratio as the regular salt in your recipe. Seasoning salt adds a hint of something extra but not an obvious flavor, know what I mean?
And yes, cornbread should have buttermilk in it too. Right? Right.
Savory Rustic Cornbread
- 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
- 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.
I am such a sucker for cornbread. This recipe is now on my list. Pinned!
Jane Gatewood says
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.
Looks so good but you lost me at the sugar part. I love cornbread and I was raised on it also.
Megan @ All That Glitters says
Oooooh it just makes me hungry! Makes me want some good country cookin!
Barbara Tate says
I never put sugar or flour in my cornbread. I like to taste the meal. Momma
Colene and Tom says
Does Momma know best? 🙂
Jaelan @ Making Mrs. M says
Oh man. I have been craving some beans and cornbread. Looks like I’ll be making this when it cools off this weekend! Yum!
Elizabeth Heard says
Cornbread, the elixir of life
Elixir – a substance held capable of prolonging life indefinitely
the essential principle
I LOVE cornbread. Always looking for new recipes. Thanks for sharing.
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.
Gonna give it a try … I too could live on cornbread.
Chrissy Bernal says
Holy moly this looks good! Must try!
Enid Johnstone says
Looks yummy! I am definitely trying your recipe!
heather f says
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.
Dorothy Johnson says
Looks good. I may have to try it, but I might leave out the sugar.