Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz White cornmeal - yellow is ok

  2. 1/4 cup 15g / 1/2oz Flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/4 teaspoon 1 1/3ml Soda

  5. 1 teaspoon 5ml Baking soda

  6. 1 tablespoon 15ml Vegetable oil

  7. 1 tablespoon 15ml Sugar

  8. 1 Egg

  9. 1 cup 237ml Buttermilk

Instructions Jump to Ingredients ↑

  1. Here's how we do our cornbread, and it is an old south recipe.

  2. In a bowl, mix the cornmeal, flour, salt, soda, baking soda, and baking powder. Mix in the vegetable oil, sugar, egg, and buttermilk.

  3. Rub some Crisco on the bottom and sides of a 10" cast iron skillet. Put skillet in oven at 425 degrees and heat till hot. Skillet must be HOT, and slightly smoking. Sprinkle the bottom of skillet with cornmeal after removing from oven, (this helps keep it from sticking also) then pour in the cornbread mixture. Try to time it so that ingredients are mixed just a minute or two before taking skillet out of oven. Bake for 20 minutes at 425 degrees. It may take you a time or to, to get this right, but is well worth the effort.


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