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Cornbread

buttermilk of choice: Homestead Creamery Buttermilk
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
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
 

  1. 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.
  2. 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.
  3. Bake: Carefully tilt the hot skillet to coat the bottom with hot shortening. Pour the batter into the skillet.
  4. 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.