Name: Cornbread
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 1/2 cups self-rising cornmeal (we used Martha White); 1 cup buttermilk (we like Homestead Creamery Buttermilk); 1 large egg; 1/4 cup Vegetable oil; 2 tbsp bacon grease for skillet (can use Vegetable oil)

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Cornbread

buttermilk of choice: Homestead Creamery Buttermilk

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Prep Time 20

Cook Time 25

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 1/2 cups self-rising cornmeal we used Martha White
1 cup buttermilk we like Homestead Creamery Buttermilk
1 large egg
1/4 cup Vegetable oil
2 tbsp bacon grease for skillet can use Vegetable oil

Equipment

1 Cast Iron Skillet 8-inch
1 mixing bowl

Method

Preheat & Prep: Heat oven to 450°F. Place 1 tablespoon of shortening in an 8-inch ovenproof cast-iron skillet and place it in the oven to heat for 5 minutes.
Mix Batter: In a medium bowl, whisk the egg. Stir in the buttermilk, oil, and cornmeal mix until smooth. The batter should be creamy and pourable.
Bake: Carefully tilt the hot skillet to coat the bottom with hot shortening. Pour the batter into the skillet.
Cook: Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Notes

For extra crispy cornbread: Use bacon grease in the skillet instead of shortening.
Consistency: If the batter seems too thick, stir in an extra 1–2 tablespoons of buttermilk.