Old Soul Food Cornbread
About this recipe
This Old Soul Food Cornbread recipe brings a classic Southern dish to your table with a twist that ensures a tender texture and rich flavor. Inspired by traditional methods, this version emphasizes the importance of scalding the cornmeal before mixing, a technique that enhances the cornbread's softness and prevents dryness.
Mama Pearline shares her grandmother's secret from the 1950s, highlighting how this simple step can make all the difference in achieving that perfect cornbread crust without the need for flour or sugar. It's a nostalgic nod to the past that promises to elevate your cornbread game.
Ingredient notes
- Use white cornmeal for best results.
- If you don't have buttermilk, use sweet milk with a spoon of vinegar.
- If bacon grease is unavailable, you can substitute with lard.
Tips from Mama Pearline’s video
- Scald the cornmeal by pouring boiling water over it and letting it sit for 10 minutes before mixing in the other ingredients. This helps the meal absorb moisture and results in a softer texture.
- Always use a well-seasoned cast iron skillet for the best crust and flavor. Preheat it on the stove until hot before adding the batter.
Good to know
- What is the purpose of scalding the cornmeal?
- Scalding the cornmeal with boiling water allows it to absorb moisture and swell, resulting in a tender cornbread.
- Can I use a different type of cornmeal?
- For best results, use white cornmeal as it is finer and sweeter, making for a more tender bread.
- How do I make buttermilk if I don't have any?
- You can make buttermilk by adding a spoon of vinegar to sweet milk and letting it sit for 5 minutes.
- What type of skillet should I use for this recipe?
- Use an 8-inch cast iron skillet that is old and well-seasoned for the best results.
No life story here — the video and the recipe are the whole point. All credit to Mama Pearline: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Pour the cornmeal into a bowl.
- 2
Pour boiling water over the cornmeal, about a third of the total liquid, and stir once.
- 3
Let the mixture sit for 10 minutes to allow the meal to absorb the water.
- 4
Grease the skillet with bacon grease and preheat it on the stove until hot.
- 5
After 10 minutes, add the buttermilk and beaten egg to the cornmeal mixture and stir until combined.
- 6
Pour a spoon of the hot grease from the skillet into the batter and stir once.
- 7
Pour the batter into the hot skillet and bake until golden brown.
Heads up — we had to guess a little:
- The quantity of boiling water is inferred as one-third of the total liquid needed for the batter.
Credit where it’s due: this recipe was transcribed from Mama Pearline’s original video on YouTube. Follow them there — it’s their dish.
Are you Mama Pearline? Claim this page or ask us to take it down. Your call, always.
