STOP everything and read this! It is not often that we are fortunate enough to learn the secrets of those who have cooked before us. This is one of those times!!!
Before having dinner at a quaint little mom and pop bbq place in Oneonta, New York, I really believed that corn bread was supposed to be dry and crumbly. Wow…was I ever wrong. I can’t believe I’ve been eating dry corn bread for so long. After a great evening of conversation, the owners shared a few secrets that were passed down from generation to generation that make all the difference. And so it began…my quest for the moistest, tastiest cornbread I could make. Today, success is mine! (and yours!) And so I present to you the moistest Killer Cornbread ever. Let there be Summer cookouts and Winter chilifests adorned by this goodness! Make it your own with add ins like bacon, roasted peppers, cheese, corn or green onions. Enjoy.
Pour wet mixture into dry ingredients and mix well.
Pour into the 8×8 pan.
Bake until light golden on top and no longer.
Welcome to the best cornbread you’ve ever had!
Tips for this recipe
- Make it your own with add ins like bacon, roasted peppers, cheese, corn or green onions.
- For best results I highly recommend using either a metal or cast iron pan.
- The lard is a key ingredient in making a moist flavorful cornbread…Don’t be afraid of it! 🙂
- Cornbread is best stored in the fridge. It is great reheated in the microwave as well. Minimize reheating time to keep the bread nice and moist.
- Any leftovers easily freeze for up to a month.
More great recipes you might like
Best Baby Back Rib Dry Rub-a family favorite!
Grilled Buttermilk Chicken-tender and juicy the way bbq chicken should be
Smoky BBQ Baked Beans-a perfect side for any bbq
Grilled Romaine Caesar Salad-a fantastic twist on your usual Caesar salad
Killer Cornbread
Ingredients
- 1 tablespoon butter
- 1 cup flour
- 1 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup lard or substitute with shortening, but lard will taste better!
- 2 eggs
- 8 x8 square metal baking pan...a critical element here
- 2 cups buttermilk
Instructions
- Preheat oven to 400 degrees F. Place rack in lower quarter of oven.
- Grease your 8x8 metal pan with the butter.
- Combine dry ingredients in a medium bowl.
- Melt the lard in the microwave and set aside.
*TIP! Yes, there is magic in lard, and this little won't kill anyone...so just do it! 🙂
- With a whisk beat the eggs and combine with the buttermilk. Pour wet mixture into dry ingredients and mix well. Add the melted lard and stir until completely combined.
*TIP! The batter should be the consistency of pancake batter.
- Pour into the 8x8 pan.
- Place on lower rack in the preheated oven. Bake until light golden on top (approximately 20-25 minutes depending on your oven-but no longer) and then turn the oven off and leave the cornbread in the oven for another 5 minutes.
*TIP! There is more magic happening hear in the last 5 minutes of sitting in the oven. Generations of knowledge at work here!
- Place cornbread in pan onto a wire rack to cool for 10 minutes. Flip cornbread using another rack if necessary to remove from the pan. Finish cooling on wire rack before cutting into 9 pieces and serving with butter and honey. Mmm...enjoy!
