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Hi guys, I’m Laura Vitale. On this episode of Laura in the Kitchen, I am going to show you how to make the ultimate corn bread. It’s very easy to make and I am going to show you what I think is absolutely crucial
To making the perfect corn bread. Now before we get started, let’s get all the ingredients. We’re going to need some all purpose flour, some yellow corn meal, butter milk, whole milk, eggs, plain old sugar, unsalted butter that’s been melted, some baking powder, salt, baking soda, and some vegetable shortening.
Now you can make this cornbread in a say 9 x 9 square baking dish, you can make in in a 9 inch sort of round cake pan. You can make this in little muffin tins to have cornbread muffins
But I think the absolute best way to make cornbread is on a cast iron skillet. I love the way is comes out in a cast iron skillet and to me there’s just like no substituting it. I mean it is what it is.
It gives it this really crispy and delicious and what I got here is: this is like a 9.5 inch cast iron skillet that I’m preheating here on the stove on medium high heat and I’m going to let that pre heat until it gets really nice and hot
And you also wanna make sure your oven’s pre heated to 375. So while that’s happening, let’s get going to making the actual batter. In this big bowl, I’m going to add in my flour, corn meal, sugar and I know it sounds odd but if
You’ve ever made cornbread before, it’s gotta have some sugar in it. I’ve been making cornbread for a long time and it has been taking me quite a bit of time to get like sort of all the measurements perfected because
It’s something that you have to constantly keep trying til you get it to your desired texture and sweetness and all that So if this is a little too sweet for you next time use a little less sugar. It’s that simple so that’s it.
Get that and set that aside. You’ve got all your dry ingredients there. In this big bowl, well this is acutally a jug I’m gonna put in some buttermilk Which I made myself. Which is whole milk and vinegar. Regular whole milk, eggs, unsalted butter that’s been melted
And just gonna give this a head start before I add it to the dry ingredients. Now just going to… Pour the wet into the dry. I’m gonna switch to the little mixer here and mix it until everything is really nice and combined
But just mix it long enough for the batter to be you know pulled together but don’t overmix it Awesome! Okay now you’re going to need vegetable shortening. This is vegetable shortening not lard
And this is crucial to get that sort of crispy bottom and all around bits that I think is just the best part of cornbread. But hey
What do I know? So this is going to go into a really hot cast iron skillet and your just need to make sure this is all nice and melted Once that’s all melted, pour your batter right in
And I know it looks like there’s a lot of vegetable shortening there. I mean it’s only like a 1/4 of a cup but still Gonna be delicious! Ok! Now this bad boy is gonna go into your oven that has been preheating to 375
For about 20 to 25 minutes or until it’s golden brown and I’ll show you how it looks like once it’s done and it cools a little bit just enough to handle My cornbread baked for about 25 minutes and I let it cool quite a bit because that cast iron skillet was
Extremely, extremely hot and I didn’t wanna mess with it until it was cool enough for me to handle and feel comfortable around My cornbread is just like. It’s perfection. I mean look how puffy and beautifully golden brown it is. Gonna have to cut a slice right now for myself Oh! So Yummy!
And I’m going to serve some tonight And then I’m going to save some to make some cornbread stuffing which is so delicious yet so ridiculously easy Which I can’t wait to share the recipe with you. Look at that cornbread! Mmmm! That crispyness around the edges That my friend Could win awards. Mmm!
And that’s about it. I hope you enjoyed spending time with me. You NEED to get this recipe if you love cornbread I guarantee it. It is a totally fullproof recipe that you’re going to go to time and time again
To get it got to LauraInTheKitchen.com. I hope you’ve enjoyed spending time with me and I’ll see you guys in the next one. Bye!
44 Comments
ahhh whadafuk 2 types a sugar or 1???
My grandma's recipe uses vegetable shortening as well and it is great. If anyone wants a real treat, try pureeing one or two seeded jalapenos into the buttermilk with a stick blender before combining.
I dout that this broun colour is achieved just on fire !!!!!
You are a really good cook Laura Vitale My daughter ask me to watch your channel to learn cook like you keep it up great cook
why so much of the same thing? Butter and shortening? Baking powder and soda? Whats going on here, seriously.
Wow, looks so yummy, but you didn't show how you made it in frying pan
best cornbread my mom and i made it. we added jalapeño and cheddar cheese
I've eaten sweet cornbread but I was raised on unsweetened cornbread. Now, I'm a true southern Jew boy. Try leaving out the buttermilk and adding sour cream. I do mix shortening and butter with my dry ingredients. I also add an extra egg. Of course, I always bake it in a cast iron pan, sometimes I use a cast iron muffin pan. Your recipe is top drawer.
Is the shortening made from pork? If it is, I have to stay away from it. I can only have shortening made from vegetables.
Would it be ok if i use a regular pan?
I use coconut oil and butter instead of shortening. Healthier. Great with chili … 👍
Northerners put sugar in their cornbread. Us southerners don’t. We also make it with bacon grease. Yum. It just don’t get no better than that. 😊😊😊
I see that hicky on her boob
Would love it if you told us the measurements as you're putting it together. Definitely would make it a better tutorial.
ULTIMATE CORNBREAD DOES NOT HAVE SUGAR IN IT! Candy and cake has sugar…. SWEETIE!
I am only here because im in love <3
hello how did you make your own buttermilk can you please share the measurements thanks
Laura! Your batter is thin like my mother's, and my mother also heated up a fair amount of shortening in her cooking pan before pouring the batter in. And my mother's cornbread was the best I have ever eaten. This is the first time I have seen a recipe that mimiced my mother's cornbread, and I have never been able to duplicate her recipe. I could not learn her recipe cos she did not measure anything… a handful of this, 2 fingers of that, etc… lol. Thank you so much for figuring this recipe out!!!!!
Can I use wheat flour instead of all propose flour?
I am from Canada/Italian and although the cornbread recipe comes out very nice, it is way too sweet for my tastes, like cake sweet. Will have to adjust receipe.
Hi there from South Africa.
May I use mealie-meal (maize meal) to achieve the same/similar results?
Hi is there anyway you can tell us the measurements for the ingredients please.
Where in the world can you buy a cast iron skillet that your grandma and great grandma has back in the day????🧐I’ve looked everywhere 🥺
Yes..I love this cornbread. The best! Making a pan later today which is why I'm here trying to remember what to do. Hope all is well! ❤
I wasted a lot of time looking for instructions and ingredients to cornbread. You should make it where it's easy to find. I looked through dishes and typed in cornbread and still dont see it.
Yes. I guess it must be a Southern thing. We never put sugar in our cornbread and I still do not care for cornbread made wth sugar, might as well have cake.
Omg Laura I just made this and it’s amazing!! I didn’t really like cornbread until I made it with your recipe. The world is lucky to have you ❤️
It looks beautiful! However in the "deep South"…no sugar and less flour in my cornbread. People down "heah" would rather have sugar in a cake, not cornbread. To each his own. I do love most of your recipes and use them quite often!
I just made this corn bread recipe, 2 batches actually. This recipe is awesome, and I’m using it for my cornbread stuffing this Thanksgiving ! I’ve always used a mix for the cornbread stuffing, and honestly, cornbread from a mix tastes like cake ! Your recipe is the texture and taste that cornbread should be… You’re right, it could win awards !! Thanks, and Happy Thanksgiving !!
Hey Laura! Love the show but every time I go to get the recipe like this one there’s cornbread muffins and dressing. Am I doing something wrong?
I love most of your recipes, but not this one…being from the deep South…NO SUGAR IN MY CORNBREAD…make cake…I love your presentations!
Can I use corn starch instead of flour??!
How can a lady that cooks so good stay so skinny.
What is "shortning" never heard of it.
I wanted to say I have tried so many corn bread recipes and this is by far the absolute best I have ever made. I would call this "gym membership" corn bread because you will eat it all and gain weight. Wow! Thank you for this! It is absolutely perfect.
How much ingredients???? Whatever one thinks?????
This may be an old video but the recipe is still wonderful! I made this for Thanksgiving and it was excellent! I used it for making cornbread dressing. Everyone in my family enjoyed it- thank you so much for the video!
Do you have to use sugar can you use powder sugar as we are dietabic's
Made this today, used lard instead of shortening. Very delicious.
It’s corn bread season in my household. I love this corn bread an I come back every year to make it at least a good 5 times in the fall. Yes I’m from Texas and. This is corn bread I like with sugar.
1 cup of flour
1 cup of Cornmeal
½ cup of Sugar
3 tsp of Baking Powder
½ tsp of Baking Soda
½ tsp of Salt
1 cup of Buttermilk
½ cup of Milk
¼ cup of Unsalted Butter, melted
2 Eggs
¼ cup of Shortening
Love this recipe!
Love the way you make things look so easy. I grew up on cornbread without sugar so I am curious how you would adjust the mix when the sugar is eliminated. Thank you!
I make cornbread but I never put sugar in it. My mother never used sugar. Still, this is a very good recope.