Prep 5 mins
Cook 30 mins
This is my Kentucky mother-in-law's recipe. Instead of a round cake pan you can use a cast-iron skillet. I use a cast-iron cornbread skillet with 8 sections. BEST cornbread I ever ate!!!
- 1 cup yellow cornmeal
- 1 1⁄2 cups self-rising flour
- 2 tablespoons cooking oil
- 2 eggs, beaten
- 1 cup milk
- Preheat oven to 450 degrees, or 425 if using glass pan. Grease & flour a round cake pan.
- Mix ingredients well. Pour batter into pan and bake for 25 to 30 minutes.
- Cut into 8 wedges.
Simple and delicious! I used buttermilk as that's all I had available last night. I also baked this in my 10-in cast iron skillet. Served with scrambled eggs and sliced tomatoes. Thank you for sharing Rhonda! Great recipe!
We are used to the sweet cornbread but this was a nice change. Very easy to make, took no time at all. So pretty too, rose nicely and browned perfectly. I served this with MarlaM's Recipe #203964 and every bite of chili had to have some cornbread. Thank you for posting!
Excellent cornbread. So easy to put together. I added about 3 tablespoons of bacon grease to my 10 inch cast iron skillet and placed it in the oven while it preheated. Had to add a little extra milk to the mixture to get it to spread but other than that didn't change a thing. Truly an excellent cornbread. Liked that no extra sugar was added. Served this with a slice of tomato and red onion for a light dinner tonight. Thanks