Description
Cornbread is a staple in the south. Everyone has their own version. Even in my family, everyone makes a slightly different corn pone.
[gallery ids="1861,1863,1860,1864,1865"]Ingredients
Units
Scale
- 1 cup White Lily Self-Rising buttermilk cornmeal
- 1/2 stick butter
- 1–2 tsp butter flavored Crisco or bacon drippings
- 1 egg
- 1 cup buttermilk
- 8–9-inch cast iron skillet
Instructions
- Drop butter and Crisco in the cast iron skillet. Place the skillet in the oven while heating to 400 degrees F.
- Combine the cornmeal, egg, and buttermilk. Then, beat by hand.
- Once the skillet is hot and the butter starts to brown, take the skillet out and pour 90% of hot butter and oil into the batter and set pan on stove.
- Beat the batter a few times by hand, then pour batter into hot skillet. Place the skillet back in the oven and bake for 20 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breads
- Cuisine: Southern
Keywords: Cornbread, Breads, Southern food