| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour See recipe notes for all-purpose flour
- 2 tablespoons sugar (optional)
- 1 large egg, beaten Changed from two eggs to one large egg on April 9, 2022.
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- unsalted butter (optional) Use to slather individual slices.
Ingredients
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|
Instructions
- Preheat oven to 400 degrees.
- In a medium sized bowl, combine cornmeal mix, flour, sugar (if using), one large eggs (beaten), and buttermilk. Stir together until smooth and pourable. Small lumps okay. Set aside.
- Add 2 tablespoons vegetable oil to an 8″ cast iron skillet (thick cornbread) OR a 9″ cast iron skillet (thin cornbread). On top of stove over low heat, slowly preheat oil until it sizzles. Avoid smoking hot. Turn off heat.
- Stir batter until smooth. Carefully pour into hot skillet.
- Reduce oven to 375. Bake 20 to 25 minutes OR until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning.
- Serve hot.
- Delicious slathered with butter, honey or maple syrup.
Recipe Notes
How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flour
INGREDIENTS
1 cup of all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
INSTRUCTIONS
Sift together in a medium sized bowl. Use 1/2 cup for this recipe. Store remainder in a zippered bag. Refrigerate until ready to use. ====================
Excellent Gift Idea
Place cornbread mix in a lidded container. Top with a pretty ribbon. Place printed copy of recipe in envelope with a lovely greeting card. 