Simple Southern Iron Skillet Cornbread
(no eggs, no sugar)
2 Cups Self Rising Cornmeal (I use "buttermilk" unbleached white)
1 Cup Milk (Buttermilk or Regular Milk)
1/2 Cup Water
1/2 Cup Oil (Vegetable or Canola) (save out half -1/4 cup for skillet)
Preheat oven to 425. Pour 1/4 cup oil in 8 inch iron skillet and place in oven to get hot while oven is heating.
Once your oven reaches 425 mix your cornbread batter (All ingredients above with the other 1/4 cup of oil.
Stir well. Remove iron skillet from the oven with oven mitts, of course. Pour your cornbread batter in skillet
and place back in oven. Bake for 30 minutes or until cornbread is golden brown.
Remove from oven and immediately place a plate over the cornbread and turn skillet upside down onto plate
to dump your cornbread out on the plate. If it sticks and doesn't come out take a metal spatula/turner and get
under the cornbread and slide around under your cornbread until you notice it has released. Now try turning
it out on your plate again. It should be nice and crispy. Immediately slice and butter as many pieces as you'd
like. Cornbread at my house is served with Pinto beans, chili, beef stew, potato soup etc. and don't forget,
that good old glass of milk and cornbread that you can eat after your meal like my Dad does, or you can eat
it as a meal like my Mom does the next day.
I bag what's left over on the second day in a freezer bag and stick it in the freezer to use for cornbread dressing later.
Tip: If you use a dishwasher, be sure to rinse your plates well, as the tiny pieces of cornbread that stick to
your plates and glasses will reek havoc on your glasses and dishes. When you run the dishwasher if they
aren't rinsed off, you will be hand washing everything from your dishwasher due to pieces of cornmeal being
cemented onto everything.