Cast Iron Skillet Corn Bread

All I can say is mmmmmm

Old Fashioned Southern #Cornbread made in a cast iron skillet with buttermilk is a true #Southern staple and an easy and quick #glutenfree recipe!

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Ingredients:

1. 6 tbsp melted, plus butter for baking dish unsalted butter

2. 1 cup yellow cornmeal

3. 3/4 cup all purpose flour

4. 1 tbsp sugar

5. 1 1/2 tsp baking powder

6. 1/2 tsp baking soda

7. 1 tsp salt

8. 2 large lightly beaten eggs

9. 1 1/2 cups buttermilk

Directions:

Step 1

Preheat the oven to 425º. Lightly grease an 8-inch baking dish.

Step 2

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

Step 3

In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Step 4

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

*hints:

I use duck fat or bacon grease instead of oil to get some added flavor

You can omit the sugar if you are not a sweet cornbread fan