Buttermilk Cornbread

[carlene]

Carlene's Skillet Buttermilk Cornbread



1 & ½ cups white cornmeal (yellow cornmeal may be substituted)

½ cup flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 cups buttermilk

5 tablespoons oil

1 egg



Preheat oven to 450°.

Grease a 10" cast iron skillet with shorting or oil along sides and bottom and put into oven to heat.



Mix all ingredients and pour into the hot greased iron skillet. Bake for 25 minutes. Turn out onto dinner plate and cut into wedges. Slice open wedges and slather with butter.

[sandy]

I've had this one, about as good as it gets-
Cast iron is a MUST !

sj

[Debbie]

Yep, my Mom does make the bestest skillet cornbread ever. Add a pot of pinto beans and some chow chow on the side and I could make myself sick from eating so much. YUM!

The skillet gives the bottom the crispest brown crust. We used to slice the bottom off thinly so it was just a crisp triangle and save it to eat with honey or sorgum.

Save the leftovers if there are any and put in the freezer to make dressing out of later.