Cornbread
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?"
Ingredients
- 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
- Pre-heat oven and skillet to 415 degrees
- 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)
- Stir in eggs and buttermilk, being careful not to over-stir and break up the little pockets of mayo and sour cream deliciousness
- Carefully remove the VERY hot skillet from the oven
- Melt 1 tsp of bacon grease making sure it covers the whole bottom of the skillet
- Pour in batter, enjoy the lovely sizzle and smell
- Bake for 30-40 minutes or until the top is golden brown
- Your nose knows - If it smells done it is almost done