Ingredients
I use a 6″ cast iron skillet for my family of four. You can double this if needed.
- 1 Cup Self Rising Corn meal
- 1 Egg
- 1 teaspoon Oil
- Buttermilk (enough until mixture is creamy. I have also used regular milk when I do not have buttermilk.. still good!)
- 1/2 cup Honey (This makes it amazingly moist and a touch of sweet. I just eyeball it, so this may need some tweaking.)
Directions
- Preheat oven to 425 degrees.
- Oil your cast iron skillet and put it in the oven while it preheats.
- Mix all ingredients together.
- Take skillet out after oven has preheated and pour cornbread mixture in skillet.
- Bake 20-25 minutes.
Add Butter & Enjoy
Make it spicy (our fav!)
- Add one chopped up jalapeño
- Add about 1 cup of shredded cheese. I like to use Mexican blend.
- note: Turn temperature down to 400 degrees. For some reason, adding in the cheese tends to make it cook too fast on 425.
XoXo,
Brittany
Yes! Thank goodness you posted this! Every time you make your cornbread it looks amazing. I’ve been dying to make it. Lol and every time I watched you make it on your stories, you would eyeball the amounts, and I’m no good at eyeballing lol I read the back of the kraft Mac and cheese box 😆
Thank you sharing! I cannot wait to try it, being a southern girl myself and lover of cornbread! It looks SO good!
I’ve eaten cornbread for 69 of my 72 years!!
Never tried adding honey. What an AWESOME idea! Can’t wait to try it in my next iron skillet cornbread.
You’ll have to let me know what you think! I love the moistness and touch of sweet it adds!
I’m making this tonight!!
How did u make it spicy?
Just edited the additional ingredients used to make it spicy!
Mine turned out really flat. Did you use self rising cornmeal or regular? I’m trying to figure out what went wrong.
Self-rising
Thank you! I tried it again with self-rising and it is amazing! Thanks for the great cornbread recipe!!!
I’ve started using you recipe and it’s so easy and is delicious! Thanks for sharing.
So glad you’re enjoying it!
Hello! I’ve made this a few times and it’s not quite right, so I’m trouble shooting because now I can’t stop thinking about delicious southern cornbread. Have a few questions: Can you share the brand you use for the self rising cornmeal? Does the cornmeal contain self rising wheat flour, and is it white or yellow? Thanks!
I use yellow, self-rising. I cannot recall the brand because i have it in a clear container now, but as long as its self-rising, you should be good to go!
Thiss iis my first time ppay a quick visit aat
here annd i am truly happy too read everthing at aloine place.
So happy to hear that friend! Thank you for being here!
How much buttermilk?
@psalm139woman