This recipe never fails to be a crowd pleaser. It's just good ole down-home southern cornbread. Great with beef stew, collard, turnip, and mustard greens, for Thanksgiving dressing, or for supper with butter and milk.
Ingredients
- 1 3/4 cups Stone Ground Cornmeal
- 3 tblsp Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups low fat Buttermilk
- 1 Egg, slightly beaten
- 2 tblsp Butter
Directions
Preheat oven to 450.
Place cast iron skillet with 2 tblspn butter in oven to heat.
When butter is completely melted and turning brown, skillet is ready. When you pour the batter, it should sizzle and quickly "crust" around the edges.
While the skillet heats, mix dry ingredients, buttermilk, and egg with a fork until moist through. Don't beat or use electric mixer.
When the skillet is hot, "swirl" the butter to coat sides of skillet.
Pour rest of butter into batter and give it a quick couple of stirs.
Pour the batter into the skillet and return to the oven.
Bake 20 - 25 minutes.
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Comments
I'm expecting it for Thanksgiving!!