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.\r
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BUTTERMILK CORNBREAD from an IRON SKILLET\r
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Preheat oven to 450 degrees. Add 1 Tablespoon of vegetable oil to a 6-inch iron skillet and put in oven for seven minutes.\r
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In mixing bowl add.\r
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1 cup self-rising buttermilk corn meal mix\r
1/2 cup buttermilk\r
1/3 cup whole milk\r
2 Tablespoons vegetable oil\r
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Mix well. Remove hot iron skillet from oven and add cornbread mixture.\r
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Bake 15-20 minutes or until golden brown.\r
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Remove cornbread from skillet immediately and serve.\r
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Tips: This recipe can be doubled for a larger skillet.\r
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Thanks for watching and please subscribe!\r
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--Deronda