- 2 cups self-rising cornmeal
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon sugar
- 1/3 cup butter
How to Make It
Stir together first 4 ingredients in a large bowl.
Melt butter in an 10-inch cast-iron skillet in a 425° oven 5 minutes. Tilt skillet to coat evenly with butter.
Pour cornbread batter into the buttered skillet.
Bake at 425° for 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool.