I know I’ve been promising my cornbread recipe for a while… and here it is, finally!
My mother taught me how to make cornbread, and it’s one of my favorite foods in the whole world! Best of all, there are only 4 ingredients!
I preheat my iron skillet in a 425 degree oven. A few minutes before I’m ready to bake, I put about 1-2 tablespoon(s) of butter in the skillet. When it melts, I pour my batter in (don’t let the butter burn- it will melt very quickly). This is an important step, and the way to get that wonderful crispy golden brown crust!
I also use Stiver’s Best Self-Rising Corn Meal (NOT corn meal MIX). Since I cannot eat flour, I use a product without it. But, according to my cornbread connoisseur mother, she never did use flour in hers! Oh, and I heard her say (or maybe it was my grandmother) that the secret to good cornbread was to use almost as much buttermilk as cornmeal. I use the same amount!
OK. Enough talk. Here’s the recipe!
1-1/2 cups self-rising corn MEAL
1-1/2 cups buttermilk
1 tbsp oil
Bake at 425 degrees for exactly 20 minutes! Let cool in skillet for a few minutes, then turn out onto serving plate (See *HINT below for tip on how to remove without sticking). Oh, and… ENJOY!
Have a fabulous day!
P.S. For my Cornbread Dressing, you will need to double the recipe and bake in a 9 x 13″ pan (it’s OK not to use an iron skillet just this one time)! 😉
*Hint: After cooling 5-10 minutes, give the skillet a little back-and-forth shake. You should feel the cornbread shift around. Then, turn out onto plate.