Southern Cornbread

Just made a pot of bean and sausage soup. And there's only one other thing that's needed. Cornbread, I say.

Here's my super duper fast and easy recipe for this Southern delicacy.

I use a cast iron skillet in the oven. It makes a delicious crispy crust while the inside is moist. A large cast iron skillet is on my Christmas list, but for now I just use two smaller ones.

I am into nutrition and fitness; however, cornbread is the one recipe where I totally stray and use bacon grease. Yes, I said it. I put about a teaspoon of bacon grease (from my trusty jar in the refrigerator) into each skillet. Double if you're lucky enough to have a large skillet. Heat the skillet and grease in a 450 degree oven for 10 minutes while you prepare the batter.

First, whisk together 2 cups of buttermilk (I use lowfat) and one large egg.

Next, add 1 3/4 cups of self-rising cornmeal and stir well.

That's it, baby! Now take the hot skillet(s) out of the oven and pour in the batter. See how it's cooking already?

Put back in the oven for 15-20 minutes. It totally depends on the temperature of your oven. Just take it out when it is nice and golden brown on the top.

Like this.

Invert onto cutting board and cut into slices.

Yummy!
Gotta go eat,
TCB