I make about the best Southern style skillet cornbread east and west of the Mississippi! They say practice makes perfect, so since I was in the 5th grade, I have practiced making skillet cornbread. I still use the iron skillet and Fire King mixing bowl my Nannie use to use. She taught me all I need to know about making cornbread, and if you just follow a few simple rules, you will be making perfect cornbread every time, too!
Southern Style Skillet Cornbread
Heat about 3 tablespoons vegetable oil in a 10 inch iron skillet...no other pan will do!
Mix 1 3/4 cup yellow corn meal...not corn meal mix!
3/4 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
2 eggs, slightly beaten
2 teaspoons vegetable oil
1 cup real buttermilk...not lo fat!
Water...as needed to make a pour-able batter
While the oil is heating in the iron skillet, mix together the dry ingredients in a medium bowl.
Add the eggs and 2 more teaspoons of oil to the buttermilk and add to the dry ingredients.
Mix well, but do not over beat!
Add some water if the batter is too thick...must be pour-able.
Pour into the hot skillet and bake in a hot oven at 425 degrees F for about 30 minutes.
Done when you tap on the cornbread and get a hollow sound or a knife inserted comes out clean.