This cornbread has a crispy crust and tender, moist center, perfect for any Southern meal!
Ingredients:
- 3 cups Martha White self-rising cornmeal mix
- 6 tbsp melted butter
- 2 large eggs, lightly beaten
- 2 cups buttermilk (add a bit more if needed for a slightly stiff but pourable batter)
- Vegetable oil (enough to coat the bottom of the skillet)
Instructions:
- Preheat the Skillet:
- Add enough vegetable oil to a cast iron skillet to coat the bottom generously. Place the skillet in a cold oven and set the temperature to 425°F. Let the skillet heat up as the oven preheats; this helps create that perfect crispy crust.
- Prepare the Batter:
- In a large mixing bowl, combine the cornmeal mix, melted butter, eggs, and buttermilk. Stir until just combined, being careful not to overmix. The batter should be slightly stiff but still pourable.
- Bake the Cornbread:
- When the oven reaches 425°F, carefully remove the hot skillet. Pour the batter into the skillet (you should hear a satisfying sizzle), and spread it evenly.
- Return the skillet to the oven and bake for 25 minutes or until the top is golden brown and a knife or toothpick inserted into the center comes out clean.
- Serve and Enjoy:
- Let the cornbread cool for a few minutes in the skillet before slicing and serving. Perfect with a pat of butter or a drizzle of honey!
If you’re craving a classic, comforting Southern side with a perfect crunch and soft inside, this cornbread is sure to satisfy. Enjoy with your favorite Southern dishes, and savor every bite!