My Moms Old Fashioned Country Cornbread

• total time: 21 minutes

Ingredients

This recipe is easy it’s all about equal parts - no need to overthink it!

Here’s what you’ll need:

Equal parts self-rising cornmeal and self-rising flour (I use approximately 1 2/3 cups each for a standard batch)

Equal parts buttermilk and water (about 1 1/2 cups each)

A spoonful of vegetable shortening

A 10-inch cast iron skillet

Directions

Preheat your oven to 425°F.

Put a spoonful of shortening in your cast iron skillet and pop it in the oven to melt while it preheats.

In a bowl, mix your cornmeal and flour - just keep the amounts equal.

Make as much or as little as you need for your batch!

Shake your buttermilk well, then pour in equal parts buttermilk and water.

The key is in the consistency - it should be pourable but not runny.

Stir it up extra good (don’t skip this part - it makes a difference!).

Carefully pour the batter into your hot skillet.

Bake for 20 minutes, then switch the oven to broil for a minute or two until the top is golden brown and crispy.

Let it cool, flip it out, and slice it up!

Mamaw’s Tip: After you flip the cornbread out, slide a butter knife underneath while it rests to keep the bottom from getting soggy.

Y’ALL HUNGRY? 🍽️