Southern Cornbread

 Cornbread is served almost as much as biscuits here in the south so here is my recipe... (hint: it's the same one on the back of the Martha White Cornmeal package shhhhh!)  Some tips before you start.  An iron skillet is essential when making southern cornbread, always use one unless you are making muffins or cornsticks and use cast iron for those if possible.  My mother taught me and her mother taught her to place the oil from the recipe below into the skillet and place in the oven while it preheats, once the oven is hot and so is the skillet, take it out of the oven and pour batter into hot oil.  This "seals" the bottom and the sides by cooking it and makes your cornbread crusty on the outside and moist on the inside.  Also I have never had cornbread to stick using this method.

Southern Cornbread

Ingredients:
   
1    large egg
1 1/3    cups milk OR 1 1/2 cups buttermilk
1/4    cup  vegetable oil or shortening or lard
2    cups Martha White Self-Rising Buttermilk Corn Meal Mix




Directions:

1.    HEAT oven to 450ºF. Place oil in skillet. Place skillet in oven 7 to 8 minutes or until hot.
2.    BEAT egg in medium bowl. Stir in milk and corn meal until smooth. Batter should be creamy and    pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan.
3.    BAKE 20 to 25 minutes or until golden brown.
4.    Let rest in skillet a few minutes before serving.