This is a simple yet amazing and versatile buttermilk cornbread. In our family, we call this Gran's cornbread. Gran lived to be 90 years old and never used a "recipe" for this. No matter how many times anyone would sit with her, and ask questions along the way making the cornbread, there was never any true measurements. Everything was eyeballed and done by feel.
There is ONE thing that was always the same -- Cast Iron Skillet. If you do not have one, stop and order one NOW. We can talk about the pros and cons of cast iron later, just trust me for now. Most of my cast iron collection came from Gran's personal stock, so they are quite seasoned and are about the only pans I cook with.
This buttermilk cornbread recipe follows Gran's approach. Maybe one day, true measurements will be provided. Until then, we will do it the right way.
- Cast Iron Skillet
- Self-Rising Buttermilk Cornmeal
- Vegetable Oil
- 1 Egg
- 1 TBSP Water