Growing up in the country, yet having dined around the world, I feel like I have the ability to assert that the very best cook of all-time… is my granny. Hands down.
The meals that I value the most are the ones that I’ve had on the farm. Soup beans. Sweet Relish. Sweet Onions. A Pone of Cornbread — the most important part.
That’s why I’m sharing my family’s recipe for cornbread. This isn’t your typical dry, crumbly cornbread. There are a few secrets to making the perfect pone – and my Granny has them mastered. She can’t recall the last time her cornbread failed/stuck in the skillet/wasn’t perfect – I would contend that it never has.
Phelps Acres Cornbread
What you’ll need:
A well-seasoned cast iron skillet (requirement)
2.5c self-rising cornmeal
1c normal milk (or, as my granny says, “sweet milk”)
1/8c water (or, as my granny says, “a shot of water”)
Preheat oven to 450F. While preheating, put your well-seasoned cast iron skillet in the oven to get it nice and hot (roughly 10 minutes). This is a vital step.
Mix together all ingredients.
Pull cast iron skillet out of the oven after 10 minutes; pour a little of the grease into the batter.
Fill the skillet with the batter, bake for 20 min at 450F.
This cornbread is moist, thick, and absolutely delicious. The shot of water, per Phelps Family legend, helps the crust get very brown and crispy. Furthermore, the key is to use both buttermilk and normal milk.
Serve with butter, topped with honey, crumbled up in beans — your choice.
You’ll only regret that you didn’t make two pones.
Y’all come back now, ya hear?