southern iron skillet buttermilk cornbread

Name: Southern Iron Skillet Buttermilk Cornbread
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: Southern
Ingredients: 2 cup(s) self rising white cornmeal; 1 cup(s) self rising flour; 2 - eggs; 2 cup(s) buttermilk (not skim); 1 teaspoon(s) salt; 2 tablespoon(s) bacon grease, melted

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Jenny Powers

Abingdon, VA

Updated on Feb 15, 2014

A skillet of hot cornbread out of the oven really brings back childhood memories. I can see my grandmother making it right now. It is so good with a bowl of pinto beans or anything.!!!

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This brings back so many memories from my childhood every time I make this. My favorite way to eat this is with a bowl of pinto beans or crumbled up in milk and eaten with a spoon. Hmmmm, good!

prep time 10 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

2 cups self rising white cornmeal
1 cup self rising flour
2 - eggs
2 cups buttermilk (not skim)
1 teaspoon salt
2 tablespoons bacon grease, melted

How To Make southern iron skillet buttermilk cornbread

Step 1

Preheat the oven to 375 degrees. Next mix dry ingredients together.

Step 2

Next add 2 beaten eggs, 1 cup of buttermilk and bacon grease.
Step 3

Start mixing all of the ingredients together and add more buttermilk as needed. This is a thick batter, don't make it too thin.
Step 4

Take an 8" or 10" skillet and heat 2 tablespoons of oil in it. When it is hot, pour the batter into the skillet and bake for about 40 minutes. Check it at 30 minutes. When it is nice and golden and a toothpick comes out clean, it is done.
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