Preheat your oven to 425F degrees.
Place 2 tbsp crisco in your black cast iron skillet. Put it in the oven. You can't make proper cornbread without this step.
2cups self-rising cornmeal (I use Martha White with hot rise when I can find it. If not I use yellow meal with self rising added)
3/4 cup flour
1 egg
1 cup buttermilk
pinch of salt
Combine the cornmeal and flour.
Mix in the egg and milk.
Add water slowly, until the mixture is pourable (like thick pancake batter).
Take the hot pan from the oven and CAREFULLY pour the batter into the hot oil pan. The pan should be to the point of near smoking hot. The batter will sizzle and begin to fry as soo as it hits the oil. BE CAREFUL NOT TO BURN YOURSELF!
Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.
I let mine go a little long because we like the dark bottom and edges.
We had ours last night with chilli.
Notes
Sweet cornbread isn't cornbread. It is cake. If you prefer a sweet corncake you can add 1/4 c. sugar.
When I fry out little silver dollar corncakes patties I add sugar and finely chopped onion. We eat them with beef stew.
If you still can't make good cornbread do this -
Buy the Martha White brand Corn muffin mix - it is a southern tradition!
Preheat your oven to 425F degrees.
Place 2 tbsp crisco in your black cast iron skillet. Put it in the oven. You can't make proper cornbread without this step.
2 boxes MW mix
1/2 c. buttermilk
1/2 c. sweet milk
1 egg
Do not follow the directions on the box!
Pour 2 boxes of mix in a mixing bowl.
Add the milk and buttermilk and egg.
Mix well.
Set aside for 15 min at least.
Take the hot pan from the oven and CAREFULLY pour the batter into the hot oil pan. The pan should be to the point of near smoking hot. The batter will sizzle and begin to fry as soo as it hits the oil. BE CAREFUL NOT TO BURN YOURSELF!
Bake until golden brown.
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