I’ve been trying for months to replicate my grandmother’s cornbread recipe and I think I’ve finally come up with it! Here is my recipe:
1/2 cup white cornmeal
1/2 cup self rising flour
1/4 tsp salt
1/4 tsp black pepper
1 cup buttermilk
1/4 cup vegetable oil
Plus 1 tablespoon oil
Heat oven to 400°F. Use the 1 tablespoon of vegetable oil in a 9 inch cast iron skillet. Make sure to thoroughly coat the skillet with the vegetable oil then put it in the oven for 10 minutes to let the oil heat.
Combine all the dry ingredients and separately combine all the wet ingredients then thoroughly incorporate them both.
Remove the cast-iron skillet from the oven and remember to use an oven mitt! You really don’t want to burn your hand because then you won’t want to eat any cornbread. Pour off any excess heated oil before putting the mixture into the skillet.
Pour the mixture into the cast-iron skillet and you will hear it begin to sizzle. Then place the skillet back into the oven for 30 to 35 minutes. The top will be golden brown and the bottom will be very crispy.
Let the cornbread rest in the skillet for five minutes on top of the stove then transfer to a cooling rack.