This was and still is one of my favorite foods. My grandmother made this along with a big pot of pinto beans. I would eat this everytime I went to their house. I don’t think there was ever a time I went there and didn’t find cornbread and beans waiting.
Ok, first of all let me explain one thing. You have to make this in a Cast Iron Skillet. If you don’t have one, GET ONE. As all my friends know, I love my cast iron, I have more than you would believe.
The eggs are the key ingredient that will make your cornbread rise and be nice and fluffy.
Here’s what you’ll need:
1 1/2 cups of self-rising cornmeal
1/2 cup of flour
1/3 cup of vegetable oil (or bacon grease if you have it)
2 eggs, slightly beaten
1 cup of of Buttermilk (maybe more or less, make it consistency of thick pancake batter.
Here’s what you need to do:
Preheat oven to 425 degrees F.
Grease a 9-inch cast iron skillet with either shortening or bacon grease and place in the oven. I like to put an extra 2-3 tbs. of shortening in the skillet, it kind of crisps up the side of the cornbread.
Combine all ingredients in a medium bowl until well blended. Remove the skillet from the oven and pour the batter into your preheated 9-inch cast iron skillet.
Bake until golden brown, about 30 minutes. Remove from pan and cool on rack.
