One of the main things that make southern-style buttermilk cornbread different from the rest is how it is cooked. It all starts with a preheated oven and a preheated cast iron pan. You put your oil in the pan and throw it in the oven while it is preheating. Once it is hot, you add your batter to it. This causes the crust of the cornbread to crisp up giving you a golden brown crunchy texture. Look below for the video on how to make it and the recipe as well.
- 1 teaspoon Vegtable shorting or oil
- 2 Large eggs
- 1 cup buttermilk
- 1 cup Self-Rising flour
- 1 cup self-rising cornmeal (You can use Yellow or White. It is up to your preface.)
- 2 tablespoons Butter
- 1/4 cup vegtable oil
- 1 tablespoon sugar
- Start by preheating your oven to 350. Add butter and 1 tablespoon of vegetable oil to an 8 to 10-inch cast-iron skillet. Place cast-iron...
- Get the full instructions at Southern Food Junkie