This Southern Cornbread recipe is hot, buttery, and delicious. Made in a cast iron skillet and is perfect with a bowl of chili or in cornbread dressing.
- 1 teaspoon shortening
- 2 cups self-rising white corn meal
- 1 ⅓ cups buttermilk or whole milk
- 1 large egg, beaten
- ¼ cup vegetable oil
- 1 tablespoon butter
Preheat the oven to 425 degrees F.
Use a medium size cast iron skillet and rub evenly with the shortening. Place in the oven to heat while it is preheating.
Using a medium bowl, whisk together the cornmeal. buttermilk (or milk), egg, and vegetable oil until combined.
Carefully remove the skillet from the oven and pour in the cornbread mix.
Place in the oven to bake for 20 to 25 minutes or until golden brown.
Remove from the oven and while hot use a fork to spread the butter evenly over the top to melt.
Allow to cool for 5 minutes and serve warm.
Calories: 269kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 239mg | Fiber: 4g | Sugar: 2g | Vitamin A: 150IU | Calcium: 54mg | Iron: 1.6mg