Southern Style Corn Bread
Ingredients
2 cups self-rising cornmeal mix (cannot be plain cornmeal)
2 eggs
2 tablespoons vegetable oil or an equivalent amount of butter, bacon grease, or lard
¼ cup vegetable oil or an equivalent amount of butter, bacon grease, or lard for cast iron users
1¾ cups buttermilk or regular milk (start with 1 cup of liquid, if you are using regular milk and add the rest, if needed)
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Instructions
Preheat the oven to 400°F. If using cast iron to cook the cornbread, add the ¼ cup oil to the bottom of a 9-inch skillet and place over high heat on the stovetop. Let heat while preparing the batter. If not using cast iron, grease pan with a small amount of cooking oil, but do not preheat the pan.
Insert the Paddle Attachment into the Stand Mixer. In the Stand Mixer Bowl, combine cornmeal, oil, egg, and buttermilk. Mix on low to medium speed until combined. Drop a small amount into the cast iron.
If it sizzles immediately, the cast iron is ready to use. It’s ok to pour the batter into the cast iron, pouring within one inch of the top. For thinner cornbread, simply pour less batter into the cast iron.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.
Remove from heat, serve hot, and enjoy this down-home comfort classic with BBQ, stews, or as a brunch side!
