2tablespoonsvegetable oilor an equivalent amount of refined coconut oil, bacon grease or lard
1/4cupvegetable oil for the skilletif using cast iron; an equivalent amount of refined coconut oil, bacon grease or lard will substitute
1 3/4cupsbuttermilk or regular milkStart with 1 cup of liquid if you are using regular milk and add the rest as necessary
Instructions
Preheat the oven to 400 degrees.
If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
Mix until combined and drop a small amount into your skillet.
If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.
Notes
If you are not using cast iron, grease your pan with nonstick cooking spray and do not preheat the pan. Bake as directed.Nutrition information based on the use of refined coconut oil in place of the vegetable oil.