Southern Iron Skillet Buttermilk Cornbread

Jenny Powers

By
@JennyPowers

A skillet of hot cornbread out of the oven really brings back childhood memories. I can see my grandmother making it right now. It is so good with a bowl of pinto beans or anything.!!!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

2 c
self rising white cornmeal
1 c
self rising flour
2
eggs
2 c
buttermilk (not skim)
1 tsp
salt
2 Tbsp
bacon grease, melted

Step-By-Step

1Preheat the oven to 375 degrees. Next mix dry ingredients together.

2Next add 2 beaten eggs, 1 cup of buttermilk and bacon grease.

3Start mixing all of the ingredients together and add more buttermilk as needed. This is a thick batter, don't make it too thin.

4Take an 8" or 10" skillet and heat 2 tablespoons of oil in it. When it is hot, pour the batter into the skillet and bake for about 40 minutes. Check it at 30 minutes. When it is nice and golden and a toothpick comes out clean, it is done.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom