I’m getting ready to thaw a batch of my Mamaw’s Homemade Vegetable Soup for dinner tonight, but I cannot have soup without cornbread!
And, of course, I have to cook this awesome southern staple in my Mamaw’s cast iron skillet!
Y’all, this skillet means more to me than most any other material belonging I have! It was handed down to me from my great grandmother and she has had it since the early ‘40’s. Ever so often, it needs a good scrubbing and reseasoning, and it holds up just as well as it did for my Mamaw for all those years! (This is a great cast iron skillet that reminds me of the one I use!)
This homemade cornbread is so delicious! It has that crispy outer crust, that yummy moist center, and is perfect with soup, chili, peas, beans….even a glass of milk! Yum!
This recipe is so easy!
I preheat my oven to 400 with my oiled skillet already inside.
By preheating the pan with the oven, that oil and the pan get super hot and helps make that crispy crust on the outside!
While the preheating takes place, I measure out my dry ingredients in a bowl and stir with a whisk.
I then add the wet ingredients and gently stir, just to incorporate. Don’t over mix this, or your cornbread will be too dense. A few lumps won’t hurt!
Note: if you don’t have any buttermilk, you can use regular milk and a little vinegar! Just pour your milk into a glass and stir in about a tablespoon of white vinegar and let it sit while you prepare your other ingredients. The vinegar causes the milk to sour and turns it to buttermilk!
Carefully pull your super hot skillet out of the oven and pour your batter in.
Place back in the oven for about 20 minutes or until the top is golden and the edges look crispy.
Let cool and enjoy with butter or with your favorite meal!
Ingredients:
- 1/2 cup flour
- 1 cup white corn meal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 egg
Do you like homemade cornbread? Some people even add sugar to make it sweeter. Comment below and let me know!
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