How to Make Good Ole Southern Cornbread

No body makes corn bread like we do down south. I'm talking lip smacking good! If you are looking for low cal this is not the dish. If you are looking for crunchy on the outside, moist on the inside lip smacking corn bread, you have found the recipe. You will never believe how easy it is to make this dish and when the complements start rolling in just grin and say "aw it was nothin".

Difficulty: Easy

Instructions

Things You'll Need:

• mixing bowl
• cornmeal (yellow or white will do but i prefer white)
• 2 eggs
• buttermilk
• black iron skillet
• vegetable oil

1. Pour enough cooking oil into black iron skillet to coat the sides and bottom with a little to spare.
   Turn eye on stove to med-high and put skillet on to heat.
   Preheat oven to 450 degrees.

2. Put 2.5 cups cornmeal into bowl.

3. Add 2 eggs to cornmeal.

4. Add enough buttermilk while stirring to make cornmeal about the consistency of cake batter.

5. Pour hot oil out of skillet into batter and stir until not visible in batter.

6. Pour batter into skillet and put into oven to cook until top is golden brown and the sides of cornbread have turned loose of the pan.

Tips & Warnings

• It is very important that your cast iron skillet be seasoned well or your cornbread will stick.