This Classic Southern Cornbread is an essential part of any supper in Appalachia. This is one side you’ll always see at the table at my grandmother’s house, as it is my family’s go-to comfort food.
You’ll always want to heat up your oil before making cornbread.
5 cup self-rising cornmeal
3 cup all-purpose flour
5 cup milk
1 tbsp salt
¼ cup vegetable oil for skillet
Preheat the oven to 400°F.
Add oil to cast iron skillet on high heat on stovetop during batter prep.
oil in cast iron skillet
Mix all other ingredients to form a batter. Consistency is that of pudding. (add extra cornmeal if too thin).
cornbread batter with a spoon
Drop a tiny pinch of batter onto hot skillet. If it sizzles, pour remaining batter into hot cast-iron.
Bake for 25-30 minutes or until golden brown and toothpick (from middle) is clear.
Notes
If you are not using a cast-iron skillet, be sure to use a non-stick pan and non-stick cooking spray.
