It is finally feeling like Fall here in The Ham - I hope it stays this way! We decided to cook chili and cornbread for dinner last night. This cornbread recipe is the recipe that my Mom uses. I've eaten this my whole life. It is simple and really good. My Mom uses this cornbread in her dressing (best ever) for Thanksgiving and Christmas. I made the cornbread in a skillet, but you can make muffins if you prefer.
- 1 cup self-rising cornmeal
- 1/2 cup flour
- 1 egg
- 1 1/4 - 1 1/2 cups buttermilk (approximately)
- 1 Tbsp oil
Pour oil into 8-inch iron skillet. Place skillet in oven. Heat oven to 425 with skillet inside.
Combine remaining ingredients. Batter should be the consistency of waffle batter.
Once the oven is preheated, remove skillet and pour in the batter. Bake for 30 minutes or until golden brown.
CONNECT WITH PLAIN CHICKEN