
Simple Cornbread
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.
Enjoy.
mmm I can't wait to try this with some chili!
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