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Southern Cornbread

This is the one recipe that goes with almost everything!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course bread

Equipment

  • Mixing bowl
  • Spoon
  • Measuring cups
  • Cast Iron Skillet or other baking pan

Ingredients
  

  • 2 cups Self rising cornmeal mix I used white cornmeal
  • 1/2 cup Self rising flour makes it fluffy
  • 2 Eggs
  • 1/4 cup Cooking oil I used canola
  • 3/4 cup Buttermilk more or less, you just want your batter to be pourable
  • Vegetable shortening to grease the pan

Instructions
 

  • Preheat oven to 400 degrees F
    Mix all ingredients (NOT the shortening) into a medium sized bowl. When adding the buttermilk, make sure your batter is pourable. You may need a little more or a little less. Don't stress. Use vegetable shortening to generously grease an iron skillet or baking pan of apex. 8x8 inch in size. Pour batter into your prepared pan and bake for 45 Minutes or until golden brown.
    If you are using a muffin tin, spray it well with nonstick cooking spray and fill each muffin cup 3/4 of the way full. Bake apex 15 minutes or until golden brown.
    Invert your beautiful pan of cornbread out onto a plate when it comes out of the oven. Leaving cornbread in the baking pan can cause it to sweat.
    Apply butter generously to your slice of cornbread (or muffin) and enjoy!
Keyword cornbread, quickbreads