I'm sharing this recipe for my irresistible BUTTERMILK CORNBREAD that has been perfected, over the generations, by using hand-me-down cast iron skillets. The iron skillet I'm using in this video was given to me, by my lovely Grandmother, years ago. She told me that I must share the love of iron skillet cornbread with my new born son (at the time) and the people we will meet as he grows. ENJOY! -Deronda
CRISPY SOUTHERN BUTTERMILK CORNBREAD from an IRON SKILLET
- 1 cup self-rising buttermilk cornmeal
- 1/2 cup buttermilk
- 1/3 cup whole milk
- 3 tablespoons vegetable oil
Preheat oven to 450 degrees F.
Add 1 tablespoon of vegetable oil into a 6-inch cast iron skillet. Place in preheated oven for 7 minutes. Use timer. Meanwhile, in a medium mixing bowl. Add cornmeal, buttermilk, milk and remaining vegetable oil. Whisk all ingredients until well combine. Let rest. After 7 minutes...remove hot iron skillet from oven. Immediately whisk cornbread batter and pour into skillet. Batter will sizzle. Bake for 18-20 minutes or until cornbread is golden brown on top. Immediately remove cornbread, upside down, from skillet. This will insure a lovely crispy crust yet moist and delicious cornbread. This batter maybe doubled by using a 12-inch iron skillet. ENJOY!!