Southern Buttermilk Cornbread (The Real Deal) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is it...simple to prepare with a loose, moist crumb, and a crisp, substantial bottom crust. This is NOT a sweet cornbread and contains NO added flour or sugar. Ingredients:
2 cups self-rising white cornmeal |
1 large egg |
1 1/2 cups buttermilk |
1/4 cup oil |
Directions:
1. Preheat oven to 425.
2. Prepare an 8x8 square baking dish (see note) by rubbing with shortening or lard - it should be well coated.
3. Add all ingredients to a bowl and mix well.
4. Pour into prepared dish.
5. Bake at 425 until bottom crust is medium brown and a knife inserted near the center comes out very clean.
6. Remove from oven and turn upside down onto a plate. Cut into 6 servings while hot.
7. Enjoy.
8. NOTE - If you have a seasoned cast iron skillet or baking pan, by all means, use it. Unfortunately, I don't, so I use an 8x8 clear glass baking dish.
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