A simple recipe for real Southern cornbread. Cooked in a cast iron skillet this recipe will serve well with just about any dish.
This is not a sweet corn bread.
Southern Cast Iron Skillet Cornbread
1/4 cup of oil or bacon fat
1 1/2 cups all purpose white or yellow corn meal
3 tablespoons all purpose flour
1 teaspoon baking soda
1 teaspoon baking power
1 teaspoon salt, I use Himalayan pink sea salt
2 cups of buttermilk, approx
1 large egg, beaten
Heat oven to 450F. In a large bowl mix together your corn meal, flour, baking soda, baking powder and salt. Get your skillet heating on the stove add the bacon fat, lard or oil. To your cornmeal mixture add the buttermilk and egg. Stir, do not beat the corn meal batter. Carefully pour this mixture into the hot skillet and place in your preheated oven for 20-25 minutes. Let rest for 5 minutes. You can cut straight from the pan or turn out on a plate if your skillet has been properly seasoned.
Notes: If you like sweet cornbread, add 2 teaspoons of sugar to the batter.