Iron Skillet Cornbread - Dee Dee's
Diane Hopson Smith
I love the bottom of my cornbread a little on the crunchy side. So, I have to make sure that skillet is good and hot when the cornbread batter hits it. It's not hot enough if you don't hear it sizzling!
I was learning to make cornbread when I was 8 or 9 years old. Mama never measured anything. I didn't have a problem with the cornmeal and egg part of making cornbread, it was the buttermilk that took me a while. I can hear her telling me now "add a little more buttermilk" and that's what I did, I added just a "little" tiny bit more. She would tell me to add a little more than that. I finally got a feel for it and I've been making cornbread for 51 years now.
- 1 c
- cornmeal, i use aunt jemima buttermilk selfrising
- vegetable oil