Bev's Cornbread Recipe

1/4 cup all purpose flour
1 1/4 cup self rising corn meal
1/4 cup oil
1 large egg
1 1/4 cup buttermilk

Preheat oven to 400 degrees. Combine the meal, flour, then add the egg and oil. Begin adding the buttermilk and stir until the mixture is a heavy liquid. Coat an 8" cast iron skillet up to the rim with oil and place in the oven for five minutes. Carefully remove the cast iron skillet and begin pouring the mixture in the skillet. Place in the oven and bake for 30-35 minutes until the top is golden brown. Slide onto a plate, cut into eighths and serve.

Note: DO NOT add sugar. As Lewis Grizzard once wrote, "I am convinced that somewhere in the Bible it says, 'Thou shalt not put sugar in cornbread'."

Note 2:  The cast iron skillet should be used only for cornbread and never washed.  Simply wipe it down with a dry paper towel until next use.  Preheating it before the next use sterilizes it.

Southern corn bread is like eating cardboard. I am from the north and quality corn bread must have sugar in it to bring out the full flavor of the corn. If you don't have a cast iron pan, you can substitute a glass baking pan coated with spray cooking oil or vegetable shorting. I find cast iron far to useful to keep a pan that's used only for corn bread.

<dueling banjoes playing in the background>

Bring on the bevy of beautiful brawling bread babes!

I never developed a taste for that cardboard, either. Thanks for sharing the recipe, though. 

Hugs, Devlyn

Quote from: Dena on June 05, 2016, 03:17:52 PM
Southern corn bread is like eating cardboard.

Them's fightin words. 

Quote from: DenaI am from the north and quality corn bread must have sugar in it to bring out the full flavor of the corn. If you don't have a cast iron pan, you can substitute a glass baking pan coated with spray cooking oil or vegetable shorting.

Quote from: DenaI find cast iron far to useful to keep a pan that's used only for corn bread.

That's why I have two 8 inch skillets.

Quote

Quote from: DenaI find cast iron far to useful to keep a pan that's used only for corn bread.

That's why I have two 8 inch skillets.

I am up to 3. One is a chicken fryer with tall side, one is a regular round one and the last is square - perfect for frying up a big batch of bacon. The chicken fryer is the most commonly used pan as it reduces the splatter and it works better when doing something big.