The savory sweetness of cornbread during the colder months is always paired comfort food to go with various dishes. This recipe brings the sweet southern goodness to your pallet to add to cherished memories made at home around the dinner table. Cooked in a cast iron skillet, this favorite is sure to add the savory taste of home to any meal prepared.
“Every living creature will be food for you; as I gave the green plants, I have given you everything."~ Genesis 9:3
In order for this delight to come to life it must be made using a cast iron skillet. It cooks your cornbread to the perfect crispness around the edges and adds a flavor that only a cast iron can give. Don't fret, if you don't have one, a glass round 9x9 dish will do.
You will need the following additional items: spatula, spoon, 1/8 measuring cup,1/4 measuring cups and 1/2 cup measuring glass, mixing spoon.
1 1/4 cups Self-rising buttermilk corn meal mix ( this already has the baking powder in it. I use Martha White but any brand will do)
1/4 cup canola oil
1/2 cup of oat milk ( other milk substitutes will work. You can add more milk if it is too thick)
1/4 cup of brown sugar
1/8 cup of canola oil to be used in the cast iron skillet or glass baking dish
Preheat your oven to 400 degrees. Coat your cast iron skillet or baking dish with oil being sure to to move the oil around the sides to coat the pan. In a mixing bowl combine the ingredients and stir until the eggs are well incorporated.
Pour the batter into your cast iron skillet or glass baking dish and place in the oven for 25-30 min until the top is golden brown. You can use a knife to check the center to ensure it is fully cooked.
Remove from oven and top with butter. Let it cool for 10-15 minutes before serving. Bon appétit!