Southern Skillet Cornbread

Southern cornbread is crispy outside, tender inside and ready as a side for all of your favorite dishes.

Ingredients:
2 cups self rising cornmeal mix, not just plain cornmeal
2 eggs, or 1 extra large egg
2 tablespoons vegetable oil, or an equivalent amount of refined coconut oil, bacon grease, or lard
1/4 cup vegetable oil for the skillet, if using cast iron; an equivalent amount of refined coconut oil, bacon grease, or lard will substitute
1 3/4 cups buttermilk, or regular milk, Start with 1 cup of liquid, if you are using regular milk, and add the rest as necessary

Instructions:
Preheat the oven to 400 degrees.
If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop, while you make the batter.
Pour the cornmeal into a bowl, and add the oil, egg, and buttermilk.
Mix until combined, and drop a small amount into your skillet.
If it sizzles immediately, go ahead, and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.

Notes:
If you are not using cast iron, grease your pan with nonstick cooking spray and do not preheat the pan. Bake as directed.

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