Very simple and absolutely delicious--even with the sugar! Bob, it sounds as if your cast iron skillet needs re-seasoning. Instead of starting from scratch, try frying something in it before making your next batch of cornbread--it may do the trick. Good luck!
- 2 cups self-rising cornmeal
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon sugar
- 1/3 cup butter
- 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.
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