Most of the time I try to cook healthy for my family, but being from the south, we do love all kinds of food…good and bad! A couple times per month (more when my husband is home) I go back to my Mississippi roots and make a good ole southern meal. Last night that meal was hamburger steaks, gravy, butter beans, and cornbread. Yummy! I want to share my instructions for cornbread. I don’t call this a recipe because I don’t measure anything, so I will just give you the steps. These instructions will require some basic common sense and problem solving skills. I think you can handle it!
1.Preheat oven to 425 degrees.
2.Put your black iron skillet on the stovetop and turn heat to Medium. Pour a spoonful of oil into skillet. Let the pan heat up while you are mixing your ingredients. If it starts smoking, turn it down. Like I said, common sense.
3.Pour self rising corn meal mix into bowl. How much? Depends on how big your pan is. Just pour some in.
4.Add 2 eggs, some buttermilk, and a spoonful of mayonnaise to the corn meal. The mayonnaise is optional, but it’s good! If you don’t have buttermilk, you can substitute regular milk, but buttermilk is better.
5.Stir well. You want the consistency to be pourable like cake batter. If it’s too thick, add more buttermilk. Too thin, add more corn meal. Basic problem solving, it’s good for your brain!
6.Pour your batter into the heated skillet. You should hear it sizzle. If you’re not sure if your skillet is hot enough, throw a pinch of dry corn meal into the oil and if it sizzles it’s ready.
7.Bake for about 15-20 minutes or until it’s golden brown on top.
8.Cool on a wire rack. Cut and enjoy!
This is one of the first things my husband taught me to cook and I can’t imagine doing it a different way! After 11 years, I think I could make cornbread blindfolded! My kids agree. In fact, they would choose cornbread over cookies or cake any day!
Oh, by they way, Ray Romano is on Parenthood this season! That just made my day.