Cast Iron Cornbread

This is just simple Southern Cornbread made in a cast iron skillet.  In the country, there is no other way to make your cornbread.

Ingredients:

2 Cups Self-Rising Cornmeal

1  1/2 Cups buttermilk

1/4  Cup vegetable oil + another 1/4 Cup vegetable oil for skillet

1 egg

2 Cups self-rising Cornmeal.  (My preferred brand is White Lily but only because that is what my grandmama aways used.)

This means that the baking powder or baking soda which will help it rise has already been added.   Don’t get it confused with cornmeal mix which has milk, flour and shortenig already incoorporated.

1  1/2 Cups buttermilk

1/4 Cup vegetable oil

1 egg

With a fork, mix up the ingrdients.

Add another 1/4 Cup vegetable oil to a cast iron skillet.  Place the skillet in a 425 degree oven for 5 minutes.  This will heat the oil before adding the cornbread mixture to it.

Once skillet and oil are heated, add cornbread mixture to hot skillet.

Bake in a 425 degree oven for 20-25 minutes until the top is a golden color.

Simply Southern and Simply Good!

Enjoy!

T

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One thought on “Cast Iron Cornbread

  1. Pingback: Smoked Sausage & Black Eyed Pea Soup | My Days Can Count

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