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Southern Style Cornbread
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Description
This was my dad, Virgil’s, recipe for cornbread. He passed away 12 years ago but his recipe lives on. Not cakey or sweet like some cornbreads…. it’s the perfect compliment to a bowl of chili or fried chicken.
Ingredients
- 1 cup Self-Rising Flour
- 1-½ cup Self-rising Cornmeal
- 1-¾ cup Milk (can Substitute Buttermilk)
- 1 whole Egg, Beaten
- Butter To Grease Skillet Or Pan
Preparation
Preheat oven to 450 degrees F.
Mix all ingredients in a bowl using a whisk until there are no lumps. Make sure to beat the egg in a separate bowl before adding to the mixture. Pour mixture into a greased cast iron skillet or pan. I’ve learned from experience that this cornbread tastes much better made in the cast iron skillet! The skillet I use is about 12″ in diameter.
Bake in preheated oven 20 – 25 minutes, or until edges and top are golden brown.
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