This recipe is from one of my oldest friends, Gail Temple Bowen. Gail and I met in Birmingham in 1970 when we were newlyweds. We enjoyed exploring new recipes together and to this day, share ideas in the kitchen.
Try this easy, old-fashioned cornbread in lieu of a store-bought mix and enjoy!
Basic Cornbread
1 egg
1 1/3 cups buttermilk
4 Tablespoons canola or vegetable oil, separated
Dash of pepper (optional)
1 1/2 cups corn meal (I prefer Jim Dandy)
1 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 425 degrees. Grease an 8 or 10-inch iron skillet with 2 tablespoons of oil and place in oven to heat. In bowl, combine egg, buttermilk, and other 2 tablespoons of oil. Add the dry ingredients; mix well. Pour mixture into the skillet when the oil is hot. Bake at 425 degrees for 20-25 minutes or until golden brown. Makes 4-6 servings.
**You can purchase the iron skillet pre-seasoned at Bed, Bath, and Beyond.
Try this easy, old-fashioned cornbread in lieu of a store-bought mix and enjoy!
Basic Cornbread
1 egg
1 1/3 cups buttermilk
4 Tablespoons canola or vegetable oil, separated
Dash of pepper (optional)
1 1/2 cups corn meal (I prefer Jim Dandy)
1 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 425 degrees. Grease an 8 or 10-inch iron skillet with 2 tablespoons of oil and place in oven to heat. In bowl, combine egg, buttermilk, and other 2 tablespoons of oil. Add the dry ingredients; mix well. Pour mixture into the skillet when the oil is hot. Bake at 425 degrees for 20-25 minutes or until golden brown. Makes 4-6 servings.
**You can purchase the iron skillet pre-seasoned at Bed, Bath, and Beyond.
