This is my mom’s famous easy cornbread recipe. We grew up eating this cornbread several times a week. My mom used to get requests from friends to make this for them. She would and would also tell them how to make it. Everyone said no one could make it like my mom. It’s not a hard recipe, you just have to follow the directions to a T.
Use cornmeal that already has baking powder and salt added in. I use this one.
I usually use low-fat buttermilk but full fat is fine as well.
Mix cornmeal and buttermilk together. 2 cups of cornmeal and 3 cups of buttermilk. It should look like this.
I use a 10” iron skillet. This cornbread does not taste the same if you don’t use an iron skillet. You can adjust the ingredients depending on how big your skillet is and how thick or thin you want your cornbread.
Spray your skillet with non-stick cooking spray. This is an important step.
Pour approximately 1/4 cup of vegetable oil into the skillet. You want the oil to seep up over the batter once poured into the skillet. This is what makes the outside of the cornbread crispy.
Bake in a 400 degree oven for 35-40 min, until top is golden brown.
This cornbread goes perfectly with my pinto bean recipe.