A tutorial for “the best cornbread” ever!
These are your ingredients:
First, I cannot imagine making cornbread in anything other than an iron skillet. (Just sayin) Preheat
oven to 425. At this time put skillet (with 1 T. oil) in oven.
1 cup of self-rising cornmeal (Martha White or White Lily)
1 cup buttermilk….must use buttermilk!
2T canola oil
Mix with spoon...
Pour into hot skillet. Bake @425 until brown.
I always flip the pone over when done Slice and serve straight from the skillet. All you need now is some real butter!