Real Southern Cornbread

Step 1

Put the skillet in the oven and preheat to 375 degrees.

Step 2

Combine the dry ingredients except for the baking soda in a bowl.

Step 3

In another bowl, mix the buttermilk and the baking soda.

Step 4

Set aside.

Step 5

In a small bowl, beat the egg with the sugar until combined.

Step 6

Add the oil and mix until combined.

Step 7

Pour this mixture into the buttermilk/baking soda, and mix.

Step 8

When the oven is preheated, toss the butter into the skillet and let it melt.

Step 9

Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.

Step 10

Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.

Step 11

Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.

Step 12

Turn out onto a cutting board, cut into wedges and serve.

Step 13

NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.

Step 14

It may just be my upbringing, but it tastes better somehow.

Step 15

And please do not add the baking soda to the dry ingredients.

Step 16

I can't explain why, but adding it to the buttermilk makes a big difference in the texture.