Southern Buttermilk Cornbread (The Real Deal)

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.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 generous pieces

Ingredients

• 2  cups  self-rising white cornmeal
• 1  large egg
• 1 1⁄2 cups buttermilk
• 1⁄4 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.