Southern Buttermilk Cornbread (The Real Deal)

Soleilbb's Note:

This is it...simple to prepare with a loose, moist crumb, and a crisp, substantial bottom crust. This is NOT a sweet cornbread and contains NO added flour or sugar.

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6

Yield: 6.0 generou ...

• 2 cups self-rising white cornmeal
• 1 large egg
• 1 ½ cups buttermilk
• ¼ cup oil

Directions:

1. Preheat oven to 425.
2. Prepare an 8x8 square baking dish (see note) by rubbing with shortening or lard -- it should be well coated.
3. Add all ingredients to a bowl and mix well.
4. Pour into prepared dish.
5. Bake at 425 until bottom crust is medium brown and a knife inserted near the center comes out very clean.
6. Remove from oven and turn upside down onto a plate. Cut into 6 servings while hot.
7. Enjoy.
8. NOTE - If you have a seasoned cast iron skillet or baking pan, by all means, use it. Unfortunately, I don't, so I use an 8x8 clear glass baking dish.

Reviews

[Southerngurl]

Excellent REAL cornbread. I used cornmeal from red corn I grew, so I had to add baking powder. Also used eggs from our chickens and milk from our cow! I heated the iron skillet in the oven while mixing it up and poured the batter in hot. Nice crunchy crust. And I'm one that likes cornbread unless it's top notch or in milk but this I overate on.