What kind of Southern gal would I be if I didn’t serve my boys cornbread?
Last night, my dad came over for dinner before we went to the races (see Better-Than-Grandma’s Apple Pie). Not only did I make cornbread, but I made it in a cast-iron skillet! You can’t get much more authentic than that.
It was really easy to make and Dad and Zack both seemed to like it.
Basic Southern Cornbread
Yield: 8 servings
– 2 cups plain cornmeal
– 1 T baking powder
– 1 t salt
– 1 3/4 cups buttermilk
– 1 egg, beaten
– 1/4 cup vegetable oil
Preheat the oven to 450 degrees. Place a greased 9-inch cast iron skillet in the oven to heat while the desired temperature is reached.
Meanwhile, in a large bowl, combine the cornmeal, baking powder, and salt. Make a well in the center and add the buttermilk, egg, and oil, blending well. Pour the batter into the preheated skilled.
Bake 25 minutes or until golden brown. Transfer to a serving plate (or serve right from the skillet!). Cut into slices and serve warm.