SOUTHERN BUTTERMILK CORNBREAD - How to make CRISPY CORNBREAD from an CAST IRON SKILLET recipe

I am sharing this recipe for my CRISPY SOUTHERN 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 we will meet as he grows. Recipe below by clicking on SHOW MORE...

SOUTHERN BUTTERMILK CORNBREAD

Preheat oven to 450 degrees F. Add 2 tablespoons of vegetable oil to an 8-inch cast iron skillet (well seasoned) and heat in preheated oven for seven (7) minutes.

In a large mixing bowl add...

• 1 cups whole buttermilk
• 2 cups self-rising corn meal
• 2 tablespoons vegetable oil (4 tablespoon of oil are use in this recipe)
• 2/3 cup whole milk

1. Mix all four (4) ingredients well. Let cornbread batter rest for five (5) minutes. Mix well for the second time.
2. Remove hot iron skillet from oven. Immediately add cornbread mixture. Mixture will sizzle.
3. Bake 20 - 25 minutes or until golden brown.
4. Immediately invert cornbread onto serving dish. Serve while hot and crispy, yet moist on the inside.

ENJOY you CRISPY SOUTHERN BUTTERMILK CORNBREAD from an CAST IRON SKILLET!!