My grandfather always cooked his cornbread in a skillet and I’m not sure why my mama didn’t but she said his was the best she’s ever tasted, unfortunately I’ve never had the pleasure of trying it.
Because I love my cast iron skillets and try to cook everything in it I though I would take a crack at it.
This recipe is easy and it’s delicious, just traditional no bells and whistle cornbread to go on the side of any meal you like.
I particularly like it served in a bowl of my favorite and classic chili! So stop using the box mix, store bought, or difficult recipe you may be used to and try this from scratch, simple, delicious and soulful skillet corn bread.
Here’s all you need…….
1 cup all purpose flour
1 cup corn meal
1 teaspoon baking powder
1/2 teaspoons salt
2 Tablespoons Sugar
4 Tablespoons butter
2 eggs
1 cup milk
Pre-heat oven to 400°
Grease cast iron skillet with a bit of vegetable oil.
Mix all of the dry ingredients up.
Make sure its smooth an well incorporated.
Melt butter in microwave.
Add eggs, milk and melted butter to dry ingredients.
Mix everything up.
Now in the hot pan put the mixture and bake in oven for about 15-20 minutes.
Serve warm with a little butter.
]]>This is my simple and traditional recipe for buttermilk cornbread. I like to mix it up a bit on the cornbread sometimes I eat with peppers and onions and even corn, I even have a sweet and cake like recipe, but when I just want a taste of old-fashioned cornbread this is my go to recipe.
1 ¾ cups Self-Rising flour
1 cup Self-Rising corn meal
½ cup sugar
1 cup buttermilk
1 egg
¼ cup melted unsalted butter
¼ cup canola oil
2 Tablespoons Honey
Preheat Oven to 350 ᴼ
Mix all of your dry ingredients. Beat egg and buttermilk together and add to the dry mix. Mix well, at this point your mix will still be bumpy try and mix the lumps away. Now add your unsalted butter, canola oil mix well and lastly add your honey.
Bake at 350 ᴼ for approximately 35 minutes or until top is brown.
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