Granny Leona's Cast Iron Cornbread

Just a moment please...

Yield
Serves 8-10.
Prep Time
Total Time

A great classic savory cornbread, based on an old family recipe, that’s cooked in a cast iron skillet. This cornbread is delicious!

Ingredients

3 cups cornmeal, fine works best
1 1/2 cups all-purpose flour
1/4 cup wheat germ (opt.)
3/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 1/4 cups buttermilk, might need a bit more
1/4 cup olive oil
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Helpful Equipment

cast iron skillet

Directions

1) Preheat oven to 400 degrees. Combine dry ingredients in a large bowl. Stir together well. Whisk together buttermilk and eggs in a smaller bowl.

2) Pour wet ingredients into dry ingredients. Stir together.

3) In a large cast iron skillet, heat oil until almost smoking. Pour oil into cornbread batter and stir together.

4) If batter is really stiff, add a bit more buttermilk until it is like a thick pancake batter. Pour batter into oiled and hot cast iron skillet.

5) Bake at 400 degrees for 25 minutes.

6) Let cool for a minute, cut, and serve!