Southern Cornbread
A couple of people asked me how I make cornbread. So, here is the recipe I use. It’s easy to make, but you need a seasoned cast iron skillet. I used one of my cast iron Le Creuset skillets because it works well and doesn’t stick. However, my regular old cast iron skillet works a bit better. I think the reason I always use my Le Creuset is because it’s colorful :)
If you slice and serve it while it’s hot, it tends to crumble. But, that’s the best way to eat it with some butter.
2 cups self-rising corn meal
1 1/3 cups milk or buttermilk
¼ cup oil or melted shortening
1 egg
Heat oven to 450 degrees. Grease 8-inch ovenproof skillet or 8-inch square pan; place in oven to heat.
Meanwhile, beat egg in medium bowl. Add all remaining ingredients; mix well. Pour batter into hot greased skillet.
Bake at 450 degrees for 20 to 25 minutes or until golden brown.
