Grandma's Cornbread
Just like your grandmother used to make!
Equipment
- 8" Cast iron pan
Ingredients
- 3-4 tbsp canola oil
- 1 egg
- 1 ½ cups buttermilk substitution in notes
- ¼ cup canola oil
- 2 cups self-rising corn meal
Instructions
- Heat oven to 425 degrees
- Pour 3-4 tbsp of canola oil in bottom of 8” cast iron skillet or 8x8 oven proof skillet and place in oven to heat.
- Mix next 4 ingredients with a whisk
- Remove skillet/dish from oven and pour batter into dish. It should sizzle (this makes the crunchy edges)
- Bake for 25 minutes. Remove from oven and flip out on a plate to cool.
Notes
Make buttermilk substitute from regular milk with 1 cup milk and 1 tbsp vinegar. (sorry I told you tsp)