Sunday, November 21, 2010

Southern Cornbread

This is true southern cornbread! It's not sweet and you'll need a cast iron skillet and buttermilk! :)
2 cups Self Rising Enriched white corn meal
2 cups buttermilk
1 egg
2-3 tbs corn oil
cast iron skillet

Preheat oven to 425. Mix corn meal, buttermilk, and egg in bowl. Place cast iron skillet on an eye of the stove. Pour 2-3 tbs of corn oil and heat. When oil starts to sizzle, turn eye off. Pour oil into the corn meal mix. Stir. Pour corn meal mix back into cast iron skillet. Place on bottom rack and bake for 20-25 minutes until it doesn't jiggle in the middle. Then move to the middle rack and continue to bake for 5 minutes until top is golden brown.
Use a knife to loosen the sides when it comes out. Flip onto rack to cool.
Slice it and eat it! Butter makes it even more divine!
This is what I will be using in my cornbread dressing on Thanksgiving.

Come check out Piece of Cake's new Christmas design! It makes me want to bake! :)

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