Southern Skillet Cornbread

 

 

 

 

 

 

 

 

 

 

 

I grew up in a southern home with a Mom that cooked southern food and a Dad that couldn’t get enough of it. When Mom made soup beans and fried potatoes or green beans and ham, we could count on their being cornbread.  Not just any corn bread, southern cornbread made in a cast iron skillet.  Always crunchy on the outside and moist and tender on the inside. Just plain delicious! 

 

 

 

 

 

 

 

 

 

Southern Skillet Cornbread

2 cups self-rising cornmeal (not just cornmeal, use self-rising)

2 eggs or 1 extra large egg

2 tablespoons vegetable oil  or bacon grease or lard

2 tablespoons butter + 2 tablespoons oil for cast iron skillet

1 3/4 cups buttermilk

2/3 cup of granulated sugar (optional if you like sweet cornbread)

 

Preheat the oven to 400 degrees.

If you are using cast iron:  place the butter and oil in the bottom of a 9″ skillet and place over medium high heat on your stove top while you make the batter. You want the pan sizzling hot when you pour in your batter.

 

 

 

 

 

 

 

 

 

 

 

Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.  Mix until combined.

 

 

 

 

 

 

 

 

 

 

Drop a small amount of batter into your skillet. If it sizzles,  you’re ready to pour your batter into the skillet. You can go as high as one inch from the top of the pan. The hotter the pan, the better the crust.

 

 

 

 

Transfer the skillet from the stove top to the hot oven.  Bake 25-30 minutes or until golden brown and set.  

 

 

 

 

 

 

 

 

 

 

 

 The outside edges will pull away from the sides and be crispy when done.

 

 

 

 

 

 

 

 

 

 

 

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