I have beeen cooking cornbread since I was nine years old. My husband loves to see me take the bread out of the oven and turn it out of the black iron skillet on to a plate. Unexpected company may not join us to eat but they'll say " I'll take a piece of that corn bread with some butter in it." Fried Irish potatoes, Turnip greens and Pinto beans are a delicious meal with A SLICE OF SWEET ONION.
**** Instructions on how to season an iron skillet is at the bottom of this recipe ****
1PREHEAT OVEN TO 450 degrees F.
Using a papertowel, grease the 10 inch cast iron skillet (that has been seasoned) really well. Set aside.
2In a medium mixing bowl, combine cornmeal, Bisquick, eggs, buttermilk, and crisco. Stir well with wisk If mixture is too stiff, add 1/2 cup of water and stir well.
3Pour mixture at once into prepared Iron skillet and place in preheated oven.
Cook about 25 minutes or, until cornbread in medium golden brown color.
4Remove from oven, pour the 1/2 cup of butter over cornbread while still in pan. Give it a couple of minutes to soak in. Have a plate the cornbread will fit on near by. Carefully turn cornbread out and onto plate. Cut in small wedges and serve immediately.
5HOW TO SEASON AN IRON SKILLET: You will need an iron skillet, a box of lard, heavy paper towels, and an oven.
If NEW skillet, make sure you wash it with hot water and a mild detergent to remove factory anti rust coating. Dry well by heating on top of stove on med/ high. Let cool.
6Preheat oven to 200 degrees F. fold paper towel into fourths. Place a dollop of grease in the skillet (about 1/4 cup for 10 " skillet). With paper towel coat interior of skillet; exterior down to bottom edge and handle. DO NOT coat bottom of pan.
7Place in oven that is set on 200 degrees and preheated. Set timer for 3 hours. When oven cuts off, let pan cool inside of oven.
8When cooled, wipe it down with another papertowel, leaving a thin film. Wipe clean after using with a paper towel. Do not put into Dishwasher !
** Re season when necessary.