CRISPY SOUTHERN BUTTERMILK CORNBREAD from an IRON SKILLET - CAST IRON SKILLET CORNBREAD RECIPE

I am sharing this recipe for my irresistible Buttermilk Cornbread that has been perfected, over the generations, by using hand-me-down cast iron skillets. The iron skillet I am using in this video was given to me, by my lovely Grandmother, many years ago. She told me that I must share the love of iron skillet cornbread with my new born son (at the time) and the people I will meet as he grows. Recipe below...

BUTTERMILK CORNBREAD from an IRON SKILLET

Preheat oven to 450 degrees. Add 1 Tablespoon of vegetable oil to a 6-inch iron skillet and put in oven for seven minutes.

In mixing bowl add...

• 1/2 cup buttermilk
• 1/3 cup whole milk
• 1 cup self-rising buttermilk corn meal mix
• 2 Tablespoons vegetable oil

Mix well. Remove hot iron skillet from oven and add cornbread mixture.

Bake 15-20 minutes or until golden brown.

Remove cornbread from skillet immediately and serve.

Tips: This recipe can be doubled for a larger skillet.