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Real Cornbread




Source of Recipe


WKRG


List of Ingredients




Real Cornbread


1 c. self-rising flour
1 c. self-rising corn meal
1 large egg
1 c. buttermilk
1/2 c. milk
2 tbsp. vegetable oil


Recipe




Preheat oven to 450 degrees.

In mixing bowl, combine first four ingredients.

Begin to gradually Add milk.

It will be approximately half a cup, but you must watch to ensure the correct consistency.

You want a soupy texture, like a thick cream of chicken soup or bisque.

If it is not soupy, add a little More milk.

Once you get to the point that you think you may have added too much milk you have actually added the right amount!

Put the mixture aside.

Like good pancake batter, cornbread tastes a little better if the batter has a chance to rest.

Heat large burner on stove on high heat and put iron
skillet on top.

When the oven is preheated and the skillet is hot on the stove, add the vegetable oil to the skillet.

The amount of oil may vary depending on the size of the skillet, but it needs to do more than just coat the skillet, it needs to generously coat the skillet and have a little bit on the bottom.

When the oil is hot, but not about to burn, quickly pour batter into skillet.

It will sizzle and crack, making that nice black bottom of the bread.

Put the skillet in the oven.

Cook the bread until it rises and is golden on top.

Allow to cool a little in the pan and then turn it out on a plate.

Serve crumbled at the bottom of a pile of fresh veggies, sliced with a bit of mayonnaise spread on the side, or just the crust with the middle peeled out (my favorite way).