Prep Time: 5 mins | Cook Time: 25 mins | Serves: Iron skillet full
A classic Southern Cornbread that is perfect alongside barbecues or chilli. Savoury, not sweet, and made with mostly cornbread. A true Southern cornbread that is cooked in an iron skillet and tends to be crumbly. I am pretty sure that you can pull this off. With only a few simple ingredients, you’ll have this cornbread on your dinner table in no time!
For any leftovers, you can store them at room temperature for at least a day or two. Or freeze covered for up to two months. This homemade cornbread is a real keeper. Something worthy to try. My favourite Southern Cornbread that is perfect with any side. You can even dip it in soup or slather with butter. You got the texture, the flavour in a breeze that just crackles in your mouth.
1 large Egg
1 1/2 c buttermilk
1/4 c Crisco vegetable oil
2 c self-rising enriched white cornmeal mix
1/4 c oil for skillet
How to make My Favorite Southern Cornbread
Step 1: Ready the oven. Preheat it to 450 degrees F.
Step 2: Grease an 8-inch ovenproof skillet with cooking spray.
Step 3: Heat a skillet inside the oven for about 7 to 8 minutes.
Step 4: Add the cracked egg in a small mixing bowl and beat until creamy.
Step 5: Add in the milk followed by the cornmeal and oil. Mix until incorporated. If the mixture is too thick, add in tablespoons of milk until you reached the desired consistency.
Step 6: Place the batter into the prepared pan or skillet.
Step 7: Bake in the preheated oven for about 20 to 25 minutes or until golden brown.
Step 8: Once done, remove from the oven and onto a wire rack. Allow cooling at room temperature.
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