Ingredients:

  • 1 1/2 cup SELF-RISING White Cornmeal 
  • 1 TBS Plain Yellow Cornmeal
  • 2 TBS Self-Rising Flour
  • 1 TBS Sugar
  • 2 Eggs
  • 1 cup Buttermilk Whole or 2% Milk (1/2 cup)
  • 1/3 cup Canola or Vegetable Oil
  • 2 TBS Butter

Direction:

  1. Heat butter and oil in a small cast-iron skillet until it is very hot, but don’t let Butter turn brown. 
  2. While the oil is getting hot, mix all other ingredients in a large bowl. (If the batter is too stiff, add a little more buttermilk. If it is too soupy, add a little more meal and flour). 
  3. Pour hot oil into the mixture and stir well.
  4. Pour batter into skillet and let it sit on top of the stove for a couple of minutes so that it will start to form a “crown”. 
  5. Afterward, place the skillet in the hot oven and bake until the bread is golden brown. 
  6. Once you remove bread from the oven, immediately rub the top with butter.
  7. Enjoy!!!

Recipe Notes:

  1. Always cook bread in a VERY HOT oven (400 degrees)
  2. Mix the batter always with a whisk (this makes the bread soft).
  3. Always make cornbread in a cast-iron skillet
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