Well, to start this recipe off, I have been wanting to add our favorite cornbread recipe to our blog for some time. I made TONS of it over the Holidays for Dressing and such! I was on Facebook chatting with Amy and looking at folk’s posts and along came this gorgeous pic!

My friend Debbie Salter had posted this gorgeous pic and then I saw her recipe – IT’S EXACTLY LIKE MINE! And folks, it is divine! It is Southern Law that it is cooked in a Cast Iron Skillet – especially if it’s your Momma’s or Grandma’s well seasoned one! If you don’t, the CI police will come and well, no one will bail you out when they hear why you were arrested!

We use a couple of tablespoons of Bacon Drippings in the skillet and we preheat the oven while we are making the batter. Buttermilk makes it divine! If you have never made cornbread, try this! It will be the best you ever try! Thank-you Debbie for the great recipe!!

INGREDIENTS:

1 cup self rising flour

1 cup self rising cornmeal

1 cup milk or buttermilk

2 eggs

1/4 cup oil

Preheat your cast iron skillet in a 425 degree oven with bacon drippings or Crisco.  Be careful, skillet will be hot!

Mix cornmeal and flour in bowl then mix eggs and oil and milk together then pour into dry ingredients bowl and mix together. Pour mixture into skillet and cook at 425 degree oven for about 15 – 20 minutes. It depends on your oven!

Ya’ll Enjoy! Debbie and her family did! And so are we!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet