Cook The Book: John Ferrell'S Cornbread – a delicious recipe with corn oil, white cornmeal, flour, sugar, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 450 F. Grease a 10-inch cast-iron skillet with 2 tablespoons corn oil or bacon drippings and place it in the oven for 6 to 8 minutes, until very hot.
2
Combine the 1 1/2 cups white cornmeal, the flour, sugar, salt, baking powder, and baking soda in a large bowl. Mix together the buttermilk, the remaining 1/4 cup oil or drippings, and egg in a small bowl. While the skillet is in the oven, stir the wet ingredients into the dry until just combined. Do not overstir.
3
Remove the hot skillet from the oven and sprinkle the 1 tablespoon cornmeal evenly over the bottom. This prevents the cornbread from sticking. Immediately pour the batter into the skillet and return to the oven. Bake for 18 to 20 minutes, or until browning on the edges. Serve hot.
645
kcal
Calories
56
g
Fat
28
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup corn oil or bacon drippings plus 2 tablespoons for the skillet, 1 1/2 cups white cornmeal plus 1 tablespoon for the skillet, 1/4 cup self-rising flour, 1 tablespoon sugar, and more.
Yes, Cook The Book: John Ferrell'S Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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