Want to make REAL old fashioned corn bread? NOT from a mix? Here we go.
Cornbread
- 1/2 cup unsalted butter melted (or bacon drippings) Set aside
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (or polenta)
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder (optional: yields a fluffier cornbread)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk shake before measuring
- 2 large eggs
Pre-heat oven to 375.
Put cast iron skillet, large enough to hold your batter in the oven with a little bit of vegetable oil, bacon grease or shortening in the oven to pre-heat as well.
Mix all ingredients together gently into a batter.
Remove skillet and pour batter into hot skillet.
Place back in oven, and bake for about 20-25 minutes or until it rises and top is light brown.
Remove and let rest a few minutes then cut.