Work quickly when mixing cornbread batter because moisture from the liquid ingredients helps activate the leavening. It’s OK to have a few lumps in the batter; this gives a craggy appearance to the top when baked. Using a cast-iron skillet makes the crust crunchy.
Makes 6 to 8 servings
- 4 tablespoons butter
- 2 cups self-rising yellow cornmeal mix
- ¼ teaspoon salt
- 2 cups whole buttermilk
- 1 large egg, beaten
- Preheat oven to 400°. Place butter in bottom of a 9-inch cast-iron skillet, and place skillet in oven to heat.
- In a large bowl, whisk together cornmeal mix and salt. Add buttermilk and egg, stirring just until combined. Remove skillet from oven, and swirl to coat bottom and sides of pan with melted butter. Pour batter into hot pan.
- Bake for 20 to 25 minutes or until cornbread is golden brown and begins to pull away from sides of pan. Serve immediately.
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