2 cups white or yellow self-rising cornmeal mix  

2 eggs(or 1 extra-large egg) 

1 ½ cups whole buttermilk, well shaken 

¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread) 

2 tablespoons vegetable oil or bacon grease, for coating the skillet 



Heat a 9-inch or 10-inch cast iron skillet in the oven while you preheat the oven to 450°F. 

In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix. 

Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this). 

Pour the batter into the greased skillet. 

Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 15 minutes. 


DID YOU KNOW:  Cornbread is as American as apple pie, but its origins date back far beyond the inception of this country. With roots in Mesoamerican, Native American, and African cultures; history and people have shaped this iconic American bread into what it is today.