This is entirely personal opinion, but I firmly believe that too many savory foods are being made sweet. Cornbread tops that list, and while a sweet corn muffin crumbled over a bowl of soup is unapologetically delicious, I will always favor cornbread that’s all savory and no sweet.
My Maw Maw made it best. Her cornbread recipe uses only three simple ingredients poured into a timeless cast iron skillet (one I gratefully now call mine).
Here’s how she does it.
Pro tip: this cornbread pairs great with the easiest chili ever!
Maw Maw’s No-Nonsense Cornbread
Equipment
- 10.5 Inch Cast Iron Skillet
- Mixing Bowl
Ingredients
- 2 Cups Buttermilk
- 1 and 1/2 Cups Martha White’s Self-Rising Cornmeal
- 2 tbsp Canola Oil
- Salt and pepper optional
Instructions
- Preheat oven to 425 degrees
- Pour oil into the bottom of a 10.5-inch cast iron pan, coating with a thin layer of oil
- Place oiled skillet into oven while preheating
- Mix together buttermilk and oil, adding salt and pepper to taste if desired
- Once preheated, carefully remove the pan from the oven and pour a small amount of hot oil into the batter (a generous drop), mix
- Pour batter into hot skillet
- Bake for 18-20 minutes or until bottom is golden brown, then carefully flip
- Bake additional 5 minutes
- Slice and serve!
