Southern Cornbread by Renae
This cornbread is super easy to make and is fantastic. The aroma of butter, while it's in the oven, is mouthwatering. It bakes up to a perfect golden brown. And, it's crispy on the crust but nice and tender on the inside. This cornbread has a ton of buttery flavor and slides right out of cast iron pan. Delicious!
- 1 c
- self-rising cornmeal
- 1/3 c
- plain flour
- large eggs
- 1-1/2 c
- 1/2 c
- melted margarine (not butter)
- 8-inch cast iron skillet
- butter flavored spray coating for pan
How to Make Southern Cornbread by Renae
- 5Note: The reason I use margarine instead of butter is because of the oil content. Margarine is just essentially butter flavored oil.