wilkes

Adanderson, your skillet is okay, sizewise. We always cut our cornbread in 4 pieces, serve 1/4 of the pone at table--cut in 4 smaller slices. The remainder we let cool. Then we slice it into 2 pieces each. Put the two pieces in quart freezer bags or all in gallon freezer bag. Freeze. Remove as needed. Wrap piece you need to thaw in a slightly damp paper towel, microwave for 45 seconds to a minute. Check for proper warmth (depends on your microwave wattage.) Mine is 1200 watts so that is what I do. Your time may vary.

Ladies, what size skillet are we talking about? I have one that is about 2" high and 14-16" in diamiter, is this too large?

I use SR Cornmeal, small amount of SR Flour, egg & milk. Pour into preheated cast iron skillet, bake at 425 for 20 min.

put a little mayo in batter for moist cornbread.

Put a small amount of oil in a black skillet and put in oven.

Heat to 400 degrees.

1 cup of self rising meal

1/4 cup of oil

3/4 cup of buttermilk

Mix well and wait for stove to "kick off".

Add mixed batter to hot skillet

Set timer for 10 minutes and its done.

Crust golden and tender and ready to eat

how do you make your mix