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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 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!)

Seasoning Salt.

Burger House Seasoning Salt, to be specific.

Burger House Seasoning Salt

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.

buttermilk - a key cornbread ingredient

buttermilk – key ingredient!

 

Print
Savory Rustic Cornbread

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

  1. Preheat oven to 350 degrees.
  2. Whisk together dry ingredients in a large mixing bowl.
  3. In a medium bowl, beat eggs. Add buttermilk and whole milk. Stir.
  4. Melt butter in iron skillet on stovetop. Stir and coat sides of skillet with butter. Remove from heat.
  5. Pour wet (egg/milk) ingredients into dry ingredients. Add hot butter to mixture and stir. Batter will be lumpy.
  6. Pour batter into greased skillet. Bake 25-30 minutes until brown.
  7. Enjoy!
3.1
https://gracegritsgarden.com/2014/09/savory-rustic-cornbread.html

cornbread with my secret ingredient!

Make Cornbread not War


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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