CRISPY CORNBREAD | CAST IRON SKILLET Style | DIY Demonstration

Deronda shares her CRISPY CORNBREAD recipe that she bakes in

a well-seasoned CAST IRON SKILLET. A recipe that took her decades to master!! Moistly delicious on the inside, yet lightly crispy on the outside. ADDICTIVE!! Recipe below...

CRISPY CORNBREAD

Preheat oven to 450 degrees F.

6-inch well-season cast iron skillet

• 1/2 cup whole buttermilk
• 1/3 cup whole milk
• 1 cup self-rising cornmeal
• 3 teaspoons vegetables oil, or canola oil

1. In a large mixing bowl add cornmeal, buttermilk, whole milk, and 1-1/2 teaspoon of oil. Whisk until well incorporated. Set aside to rest. DO NOT STIR.
2. Add remaining oil in cast iron skillet. Heat in preheated oven for 7-minutes.
3. Stir CORNBREAD batter well before removing heated skill from oven. Immediately add CORNBREAD BATTER and return to bottom oven rack to bake.
4. Bake 20 minutes.
5. Immediately remove baked CORNBREAD from CAST IRON SKILLET.

~~ENJOY YOU CRISPY CORNBREAD~~