I couldn't help but think of my grandmother, Nana, today as I used her well seasoned cast iron skillet to make the most moist cornbread ever. She was an amazing cook and I have fond memories of cooking and baking with her and my mother around the holidays growing up. Nana, and my grandfather Doc, would come for a week long visit each Christmas so there were always plenty of opportunities to learn from her as there were many meals to be shared and prepared during their stay. Snapping pole beans and spreading super-thick icing on the spice cake Nana loved so very much are as vivid today as they were when Madonna was nothing but a "Lucky Star".
Makes 8 servings
Prep: 5 min., Bake: 30 min.
Be sure to grease your cast iron skillet with a little shortening to keep the cornbread from sticking if it's on the newer side.
1/4 cup butter
1 cup sour cream
1/2 cup whole buttermilk
2 large eggs
11/2 cups self-rising white cornmeal mix
Preheat oven to 400 degrees. Heat butter in an 8-inch cast iron skillet in oven 5 minutes or until melted.
Whisk together sour cream, buttermilk, and eggs until well blended; whisk in cornmeal mix, then whisk in melted butter. Pour batter into hot skillet.
Bake at 400 degrees for 25 to 27 minutes or until done. Serve with butter.