I came across this recipe many years ago. I cannot remember where it came from. I do know this is not the original recipe. It has been tweaked a bit here and there. I only make my cornbread in a black cast iron skillet. This skillet is about 10 inches. You must preheat the pan with a little oil to get that golden crunchy crust on the outside of the cornbread. You can use vegetable oil or melted shortening. I do not measure this; I just pour in a small amount to cover the bottom of the pan. If you do not have enough oil it will make the cornbread stick to the bottom of the pan when done, which is not allowed in my house, and too much oil will make the cornbread greasy. I usually do this at time of preheating the oven. You want it hot enough that it starts to sizzle and cook once you pour in the batter. Do not add sugar. Southern Cornbread should not be sweet.
- 1 egg
- 1/4 cup vegetable oil or melted shortening
- 1-3/4 cup buttermilk
- 1 -1/2 cup White Lily self-rising cornmeal (I use white but yellow could be used)
- 1/2 cup White Lily self-rising flour
- Preheat oven to 450 degrees.
- Add oil to pan and preheat the pan in the oven while it is preheating.
- Whisk together the egg and oil.
- Mix the remaining ingredients with a fork or spoon until blended.
- Pout batter into the hot pan with the oil.
- Cook for 20-25 minutes or until golden brown.
- Once done, put a plate on top of cornbread in pan and turn over. It should come out easy. Put another plate on top of cornbread and turn right side up.