The best Cornbread

Debbie Burnette

By
@cyberdeb

I learned a long time ago that it is good no matter what kind of pan you cook it in, but it's best when you use an iron skillet! And don't let the mayo scare you, after all it is mainly egg and oil...

Rating:
★★★★★ 1 vote
Serves:
8
Prep:
5 Min
Cook:
45 Min
Method:
Bake

Ingredients

2 1/2 c
white cornmeal mix-not cornbread mix
1 Tbsp
mayonasse
1 qt
buttermilk (this is approximate)

Step-By-Step

1preheat oven to 450 degrees.
2put cornmeal mix in large mixing bowl. add mayo and buttermilk. mix well.
3I usually just eyeball my ingredients so you may need more or less buttermilk depending on consistency. It does need to be a little soupy but not watery
4pour into greased iron skillet or baking pan and bake for aprox 45min. or until a golden brown.
5if using an iron skillet, turn it upside down over a plate and lift the skillet off. You may have to use a knife after it has cooled to loosen the bread if your skillet is not well seasoned.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern