Have you ever had a “cornbread” debate with anyone? The debate is: do you like cornbread or cornCAKE? Corncake, is a cornbread that is super sweet and has a lighter texture, kind of like the Jiffy mix cornbread. CornBREAD is not so sweet and the texture is more course.
Around our house we like good old cornBREAD cooked in a hot buttered cast iron skillet. It truly is one of the simple and delicious things in life. Cooking it in a hot skillet makes the crust crispy and so, so tasty. It is the only way I fix cornbread. Using buttermilk also gives the cornbread a rich flavor, and be sure to use real butter. It will make a difference. The recipe is super simple, so try it out and see if you can settle the great cornbread debate around your house with this recipe.
- 1/3 cup butter
- 1 1/2 cups self-rising white cornmeal mix
- 1/2 cup all purpose flour
- 2 eggs
- 1 1/2 cups buttermilk
Place butter in a 10" cast iron skillet
Heat in a 425 degree oven for about 5 minutes until melted
Meanwhile stir together cornmeal and flour
Whisk in the eggs and buttermilk
Remove the butter from the oven.
Swirl the butter to coat the skillet, then pour the remainder into the cornbread mix.
Stir until blended
Bake at 425 for 20-25 until just golden brown
Serve warm, straight from the skillet
I use White Lilly white cornmeal mix