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.