My memaw Jones made the best cornbread ever and I finally got the recipe from my mom. Talk about simple and just as delicious as I remember. I remember one time going to her house and I was sick, and she made a cake of cornbread, and I ate half the cake. It was amazing.
Here is the recipe, there isn't any measuring per say, just part of being from the south. A pinch of this, enough of that is how this was given to me, so that is how you shall receive it. Welcome to the South ya'll.
Ingredients:
- 2 cups Self Rising Corn Meal (if you don't have self rising, I didn't, you can add 2 Tbsp of baking powder and 1 tsp of salt to the 2 cups of corn meal)
- 1 Egg
- Pinch of Sugar (literally)
- Buttermilk
- Oil
- Cast Iron Skillet
- Pour your corn meal in a bowl (add the baking powder and salt if its not self rising corn meal).
- Add about a Tbsp of oil to your cast iron skillet and turn the heat on the stove to warm it up. Also, preheat the oven to 500 degrees F.
- Beat your egg and pour it in the corn meal, add about a Tbsp of oil, a pinch of sugar, and add the buttermilk stirring until it is the consistency of pancake batter. You should be able to pour it into the skillet, but it shouldn't be too runny.
- Put in the oven and watch it until it turns golden brown. I didn't time it, again, I wasn't given a time other than watch it. I would say 15-20 minutes, but I could be wrong, so watch it : )
- When it's done, take it out of the oven and dump it on a plate with a butter knife on top of it. This will prevent condensation. I love to top mine with butter...however you like it...ENJOY!!