Old Fashioned Southern Cornbread

Susan Feliciano Recipe

By Susan Feliciano frenchtutor

Got this recipe from the Lodge Cast Iron Cookbook, made in my cast iron skillet. I added the sugar to it; most cooks in the South refuse to put sugar in their cornbread.
This uses plain self-rising cornmeal, no flour added.


Recipe Rating:
 4 Ratings
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2 Tbsp
bacon grease or butter
1 c
self-rising cornmeal
2 Tbsp
sugar
1
egg
3/4 c
buttermilk
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Directions Step-By-Step

1
Place the bacon grease or butter in the bottom of a well-seasoned cast iron skillet. Preheat it at 425°F for 10 minutes.
2
Meanwhile, mix up batter: Stir together cornmeal, sugar, egg, and buttermilk to a thin batter.
3
When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 20-23 minutes, until nicely browned.
4
Cut into wedges. Serve immediately with lots of butter.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom