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Ingredients:
2 cups yellow or white self-rising corn meal
1 large egg
1¼–1½ cups buttermilk or whole milk
¼ cup olive oil or vegetable oil Equipment needed:well-seasoned 8-inch or 10-inch cast-iron skillet (alternately: an ovenproof skillet or an 8x8-inch baking pan)assorted measuring cupsmedium or large mixing bowlSteps:
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- Preheat the oven to 425°F (220ºC). If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.
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- If using non-cast-iron skillet or baking pan, coat with a non-stick spray.
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- Beat egg in the bowl. Stir in buttermilk and oil.
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- Stir in the cornmeal and mix until just moistened. Batter will be somewhat lumpy. Take care not to overmix.
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- Pour the batter into the skillet and place in the oven.
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- BakeThen, bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. For an 8-inchThis will take more or less time depending on the size of your skillet this can be 25–30 minutes; for a 10-inch skillet or an 8x8-inch baking pan about 20–25 minutes..
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- Make sure to let it cool in the skillet before serving.
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- Allow to cool for 5 minutes in pan before serving.
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- Notes, tips, and variations
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Any leftover cornbread can be wrapped in a damp towel (to keep it moist) and stored in the refrigerator for several days. It can be frozen in storage bags for several months, but will usually become more crumbly if stored this way.As an alternative, the Skillet Cornbread (PDF) recipe is very similar.
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