Prep 10 mins
Cook 20 mins
Yummy cornbread from the deep South, no flour.
- Put oil in a cast iron skillet, just enough to spread around the bottom and sides of skillet. I use a brush to do this. Preheat the oven to 350, immediately place the cast iron skillet in the oven, so the pan preheats as the oven does.
- Mix together all ingredients in a large bowl, being sure to add the baking powder last and get all the lumps out.
- Once the oven and skillet are preheated, pour in the batter, and bake for 20-25 minutes. Top of the cornbread should be golden brown. Let cool just a few minutes before slicing.
Seriously gross. It tastes like baking soda.
This was so easy to make. I made it exactly as posted and it turned out great. I was surprised that with very simple ingredients it would taste so good. I believe this is what our grandmothers made... Will definitely be making again and again. Thanks for posting.