Southern Cornbread Recipe
Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.
self rising cornmeal mix
not just plain cornmeal
or 1 extra large egg
vegetable oil for the skillet
if using cast iron
buttermilk or regular milk
Start with 1 cup of liquid if you are using regular milk and add the rest as necessary
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.
If you are not using cast iron, grease your pan with nonstick cooking spray and do not preheat the pan.
Bake as directed.