Real Southern Cornbread

Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread.

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2 cups cornmeal

2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons baking powder

2 eggs

1 cup margarine, melted

4 cups buttermilk

1/4 cup corn oil

In a large bowl mix together the corn meal, flour, salt, and baking powder.

In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.

Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.

Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.

Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Real Southern Cornbread

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