Cornbread
I have several cornbread recipes from family in my box but none of them are this recipe - and yet, this is how I've made it for as long as I remember.
Equipment
- Iron Skillet
Ingredients
- 1 1/2 cups self-rising buttermilk cornmeal mix
- 1/2 cup self-rising flour
- 1 3/4 - 2 cups whole buttermilk
- 2 eggs
- 1 tsp salt
- 1/4 - 1/3 cup vegetable oil
Instructions
- Preheat oven to 425°
- Pour oil into 8-10 inch cast iron skillet; and place in oven to heat for about 5 minutes
- Combine cornmeal, flour, and salt in a large bowl and mix
- Add eggs and buttermilk; mix well
- Pour about half of the hot oil into the batter and mix
- Pour batter into hot skillet
- Bake about 30 minutes until golden brown