Makes 8 servings
Prep: 5 minutes
Bake: 25 to 30 minutes
1 large egg
2 cups buttermilk
1/4 cup vegetable oil, plus 2 tablespoons for the skillet
- Place a rack in the center of the oven. Preheat the oven to 400 degrees.
- Place the cornmeal in a large bowl, and stir in the egg, buttermilk, and 1/4 cup oil until just combined.
- Pour 2 tablespoons of the oil in a 10-inch cast iron skillet and place over medium-high heat. When oil is hot, pour the batter into the skillet, and place the pan in the oven. Bake until the top is firm to the touch and the sides are well browned, 25 to 30 minutes. Turn out onto a board and slice into wedges. Serve warm.
For a 12-inch skillet – bake 20 to 25 minutes
For True Southern Cornbread (without an egg), use 2 cups The Old Mill Self-Rising White Cornmeal, 1 3/4 cups buttermilk, and 1/4 cup vegetable oil. Bake at 400 degrees for about 20 minutes.