wilkes

simple cornbread heat cast iron skillet with a little bacon grease
1 cup buttermilk
1cup self rising cornmeal
1 egg
mix, pour in hot skillet till brown on top

instead of using oil in your black cast iron skillets....spray with "bakers joy"...makes the best crust on your cornbread! Just spray, do not heat your skillet first....pour your mixture into it, bake. Works just as well as using oil.

Self rising cornmeal and flour will work just fine just don't use baking Powder.

thank you

"Cast Iron" Cornbread
Corn bread just doesn’t taste, or feel, the same way made with any other method.
The key is the oiled, preheated cast iron pan,
which gives the finished bread that incredible crisp around the edges texture.
2 tablespoons vegetable oil
2 cups yellow cornmeal (if self -rising omit baking powder)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk
1 egg
Preheat oven to 450 degrees F.
Add the oil to a 10-inch cast iron skillet,
and put it in the oven for 5 minutes to get the oil very hot.
Combine all the dry ingredients together and mix very well.
Whisk the egg and buttermilk until completely mixed.
Add to the dry ingredients, and mix enough to form a batter.
Be careful not to over-mix.
Remove the cast iron pan out from the oven,
and pour the oil into batter and stir in.
Pour the batter back into the cast iron skillet, bake for about 20 minutes.
The top of the cornbread should be golden-brown,
and the bread should be pulling away slightly from the sides of the pan.
Let cool for 10 minutes before trying to cut and serve.
Serving warm, spreading with butter, is highly recommended!

I have a bag of cornmeal with no recipe for cornbread.
I know it's just eggs and milk added, but not sure how much?
can anyone help me now