OLD FASHIONED SOUTHERN CORNBREAD
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.
Provided by Susan Feliciano
Categories Other Side Dishes
Time 35m
Number Of Ingredients 5
Steps:
- 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.
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