Southern Homemade Cornbread
Yield: 1 – 6” iron skillet
1 cup self-rising cornmeal
1/3 c AP flour
1 Tbsp sugar
Fresh ground black pepper, TT (to taste)
1 cup buttermilk
1 Tbsp vegetable oil
¼ c water
Put skillet in oven and turn on, preheat to 450 degrees F. Mix all dry ingredients together in a med sized bowl. Add egg, buttermilk and oil. Adjust the texture of the mix with cold water to desired liking (it is best if it is a little thicker than pancake batter). Add a small amount of oil or butter in the skillet and sprinkle with a little cornmeal. Immediately pour the batter into the skillet and cook til lightly golden brown on top. Immediately turn out of skillet to keep from over cooking and becoming too dry.
*Have your butter ready, there is NOTHING better than hot, fresh out-of-the-oven cornbread!
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