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This recipe is unfair on a couple levels.

#1 I honestly believe it is an afront to the cornbread Gods to measure the ingredients. I have been asked more than once to "share" my recipe. Here is the thing...I did not have a recipe. In order to put this up I had to try measuring as I did what I normally do.

#2 My skillet was hand, sand cast in my great uncle's backyard. MeMaw gave it to me a few years ago (right out of my Uncle's cabinet). If you don't have a cornbread decicated cast iron skillet my question to you is this, "Why not?"


  • 1 1/4 C Self Rising Cornmeal
  • 1/2 C Self Rising Flour
  • 1/4 C Mayonnaise
  • 1/4 C Sour Cream
  • 2 Large Eggs (Slightly Beaten)
  • 1 C Buttermilk
  • 1 Pre-heated #6 Cast Iron Skillet
  • 1 tsp Bacon Grease

Cooking Directions

  1. Pre-heat oven and skillet to 415 degrees
  2. In a medium bowl stir together; cornmeal, flour, mayo and sour cream (lumps <~~ you want those, the little balls of unincorporated mayo and sour cream will give your cornbread lift)
  3. Stir in eggs and buttermilk, being careful not to over-stir and break up the little pockets of mayo and sour cream deliciousness
  4. Carefully remove the VERY hot skillet from the oven
  5. Melt 1 tsp of bacon grease making sure it covers the whole bottom of the skillet
  6. Pour in batter, enjoy the lovely sizzle and smell
  7. Bake for 30-40 minutes or until the top is golden brown
  8. Your nose knows - If it smells done it is almost done