There’s nothing quite like the comfort of homemade cornbread, especially when it’s made from scratch using fresh ingredients. Gritted cornbread is a cherished dish in the hills of Eastern Kentucky, often passed down through generations. With its sweet, buttery flavor and delightful texture, this cornbread is perfect as a side dish or even as a stand-alone snack. Today, we’re excited to share a family recipe for gritted cornbread that my mom (101 ½ years old) and I made together. This recipe highlights the simplicity and richness of using fresh corn, making it a deliciously nostalgic treat.
Ingredients
- 5-6 ears of fresh corn (grated, about 1 ½ cups)
- 1/3 cup yellow cornmeal mix (or just cornmeal)
- Heaping tablespoon of self-rising flour
- Heaping tablespoon of sugar
- Heaping tablespoon of sour cream
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon butter (to grease the skillet)
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). -
Grate the Corn:
Start by grating the fresh corn from 5-6 ears. This should yield about 1 ½ cups of grated corn. The sweetness and moisture from the fresh corn will be the star of this recipe. -
Mix the Dry Ingredients:
In a large mixing bowl, combine the grated corn, yellow cornmeal mix, self-rising flour, sugar, baking powder, baking soda, and salt. Stir well to ensure all the dry ingredients are evenly mixed. -
Add the Wet Ingredients:
Next, add the sour cream and egg to the dry mixture. Mix until combined, creating a thick batter. The sour cream adds moisture and richness to the cornbread. -
Prepare the Skillet:
In an 8” iron skillet, add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Place the skillet in the oven for a few minutes until the oil and butter are hot and bubbling. -
Combine and Pour:
Once the skillet is hot, carefully remove it from the oven. Pour the cornbread batter into the skillet, spreading it evenly. -
Bake:
Return the skillet to the oven and bake for 25-30 minutes, depending on your oven. The cornbread is done when it turns golden brown and a toothpick inserted in the center comes out clean. -
Cool and Serve:
Once baked, remove the skillet from the oven and let it cool for a few minutes. Slice the cornbread into wedges and serve warm. Enjoy it plain or with butter, honey, or your favorite jam!
Tips for Perfect Gritted Cornbread
- Fresh Corn: Using fresh, sweet corn is key to achieving the best flavor. If fresh corn isn’t available, you can use canned or frozen corn, but the texture will differ slightly.
- Customize Your Sweetness: Adjust the sugar according to your preference. If you like a sweeter cornbread, feel free to add an extra tablespoon of sugar.
- Add-Ins: For an extra twist, consider adding ingredients like diced jalapeños for heat, shredded cheese for richness, or herbs like chives for freshness.
- Skillet Care: Preheating the skillet is essential for creating a crispy, golden crust. Ensure your skillet is well-seasoned for optimal results.
Frequently Asked Questions (FAQs)
1. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn if fresh is not available. Make sure to thaw and drain it well before using it in the recipe.
2. Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter ahead of time and store it in the refrigerator for a few hours. Just remember to bring it back to room temperature before pouring it into the hot skillet.
3. How do I store leftovers?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 2 months.
4. What can I serve with gritted cornbread?
Gritted cornbread pairs well with a variety of dishes, including chili, soups, stews, and barbecued meats. It also makes a delicious breakfast served with eggs and bacon.
5. How can I make this recipe gluten-free?
To make a gluten-free version, substitute the self-rising flour with a gluten-free flour blend and ensure that the cornmeal mix is certified gluten-free.
Making gritted cornbread is not just about creating a meal; it’s about connecting with family traditions and sharing cherished moments. With each bite, you can taste the love and history that goes into this simple yet delicious dish. We hope you enjoy making and sharing this recipe as much as my mom and I did!