Buttermilk Skillet Cornbread |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my favorite cornbread. A friend of mine gave me the recipe. It makes a thin crunchy cornbread. No flour is ever used in this recipe. It can be tricky sometimes and I have had it stick to the pan (I use cast iron skillet). Ingredients:
1 cup cornmeal |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon baking powder |
sugar, to your liking (optional) |
1 egg |
1 cup buttermilk |
2 tablespoons meat fat or 2 tablespoons oil in batter |
2 tablespoons meat fat or 2 tablespoons oil, in skillet (cast iron is best) |
Directions:
1. Mix all together and pour in skillet after oil has gotten pretty hot on top of stove.
2. Bake 10 minutes in oven at 450 degrees.
3. Turn over and bake another 10 minutes.
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