- Nov 25, 2017
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This is a recipe from the South (USA), my mom's recipe.
Self-rising cornmeal
buttermilk
2 eggs (1 egg for small skillet)
cooking oil (I use olive oil, but mom used liquid Crisco or Wesson Oil)
standard seasoned cast iron skillet
1. pre-heat oven to 400 degrees Fahrenheit
2. place about 1/4 cup of oil in iron skillet and put in oven, letting it get good n' hot.
3. in a bowl mix corn meal, eggs, and buttermilk to get a slightly liquid consistency, quite a bit thinner than pancake batter, but not real runny. You want it kind of 'sloppy' actually.
4. when the iron skillet is up to temperature, pull it from the oven and pour in the cornbread batter into the skillet, DO NOT STIR. You should hear the cornbread mix sizzle in the hot oil, as this is how the nice bottom crust is made. If you stir the mix you won't get that nice bottom crust.
5. place the skillet back inside the oven and bake until top of bread is light golden brown, roughly 20-25 minutes.
6. remove from oven and run around the edge of the cornbread with a knife, then turn skillet upside down onto a plate, the cornbread landing onto the plate.
7. cut and serve; if we ate it as a slice we always would put butter in it and eat it like that. Otherwise we'd break a slice up into our soupy pinto beans, and serve it with sliced onion and pickle relish, and Southern iced tea.
Self-rising cornmeal
buttermilk
2 eggs (1 egg for small skillet)
cooking oil (I use olive oil, but mom used liquid Crisco or Wesson Oil)
standard seasoned cast iron skillet
1. pre-heat oven to 400 degrees Fahrenheit
2. place about 1/4 cup of oil in iron skillet and put in oven, letting it get good n' hot.
3. in a bowl mix corn meal, eggs, and buttermilk to get a slightly liquid consistency, quite a bit thinner than pancake batter, but not real runny. You want it kind of 'sloppy' actually.
4. when the iron skillet is up to temperature, pull it from the oven and pour in the cornbread batter into the skillet, DO NOT STIR. You should hear the cornbread mix sizzle in the hot oil, as this is how the nice bottom crust is made. If you stir the mix you won't get that nice bottom crust.
5. place the skillet back inside the oven and bake until top of bread is light golden brown, roughly 20-25 minutes.
6. remove from oven and run around the edge of the cornbread with a knife, then turn skillet upside down onto a plate, the cornbread landing onto the plate.
7. cut and serve; if we ate it as a slice we always would put butter in it and eat it like that. Otherwise we'd break a slice up into our soupy pinto beans, and serve it with sliced onion and pickle relish, and Southern iced tea.
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