This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Ingredients
- cornmeal: 2 cups
- all-purpose flour: 2 cups
- salt: 0.5 tsp
- baking powder: 2 Tbsp
- eggs: 2 piece
- margarine: 1 cup (melted)
- buttermilk: 4 cups
- corn oil: 0.25 cup
Metric Conversion
Stages of cooking
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In a large bowl mix together the corn meal, flour, salt, and baking powder.
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In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
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Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
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Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
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Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
