Southern cornbread by Renae
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- 1 c
- self rising cornmeal
- 1/3 c
- plain flour
- large eggs
- 1-1/2 c
- 1/2 c
- melted margarine (not butter)
- 8 inch cast iron skillet
- butter flavored spray coating for pan
2Add eggs to the dry mixture and stir in buttermilk. Make sure the consistency is just a little thinner than pudding. May want less or more buttermilk than called for so stir in half or more of the buttermilk and work from there.
3Once the batter is the right consistency, mix in the melted margarine continuing to use the whisk. Make sure well incorporated.
4Remove the now hot skillet from the oven that should be at 400 degrees by now and pour the batter into the pan. Should hear a little sizzle.
Place in oven and bake for approximately 25 minutes. Turn out onto a plate, slice and enjoy.
5note: the reason I use margarine instead of butter is because of the oil content. Margarine is just essentially butter flavored oil.