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Down South Cornbread

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This old-fashioned cornbread recipe delivers a delightful crunch and a golden brown perfection with a crispy crust and tender center, made using a hot skillet and plenty of butter.

Ingredients

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  • 1 tablespoon vegetable oil or shortening
  • 1 ½ cups white or yellow 1830 Grind Unbolted Cornmeal
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg, lightly beaten

Instructions

  1. Preheat the oven to 450ºF. Place the oil or shortening in a 10-inch cast-iron skillet, and place the pan in the oven while it preheats.
  2. Whisk together the cornmeal, salt, and baking soda in a medium bowl. Add the buttermilk and egg and mix well.
  3. Carefully remove the hot skillet from the oven, pour the hot grease into the batter and stir to combine.
  4. Pour the batter into the hot skillet and return it to the oven until it’s golden brown, about 15 minutes (a 9-inch skillet may need a little more baking time).
  5. Turn the cornbread out onto a board and slice into wedges.

Notes

The secret to crispy cornbread is pouring the batter into a hot skillet and turning the baked cornbread out of the pan while hot. Serve with plenty of butter for best flavor.

Nutrition

Find it online: https://www.receipster.com/skillet-cornbread-recipe/

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