southern cornbread recipe
Cornbread is good ole southern food! While some southern cooks use all cornmeal for their cornbread, I find that adding some flour to the mixture gives the bread a better texture. For a crusty exterior, bake your cornbread in a black iron skillet. You’ll get the best crust by heating the skillet with oil before baking the cornbread in the oven. The quickest way to do this is to add ¼ cup of corn oil to the pan and heat it over medium-high heat until the pan is very hot. Tilt the skillet to get oil on sides.
This is the cornbread that I usually use to make dressing.
Holle’s Southern Cornbread recipe
What you’ll need:
- 3 cups self-rising cornmeal
- 1 cup self rising flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 eggs, beaten
- 3 cups buttermilk
- ¼ cup melted butter, cooled
Directions: Combine dry ingredients in a large bowl. Stir in eggs and buttermilk. Slowly add butter. Stir until just blended.
Pour batter in hot oiled skillet. Bake at 400 degrees for about 50 minutes.