The last recipe I posted was Taco soup. In the post I stated that the soup would be perfect served with a side of buttermilk cornbread. Now, in my opinion, nothing says real southern food like buttermilk cornbread!
I love anything with buttermilk in it, buttermilk pound cake, buttermilk pancakes, I even soak my chicken in buttermilk before frying, and of course buttermilk cornbread!
This stuff is DELICIOUS!!! It is DEVINE!!! It is comfort food at it’s FINEST!!! Can you tell that it’s one of my favorites? Just cut it while it’s still warm, slather some butter on it and there you have it……heaven! Well shoot! Now I want some! I guess I’m gonna have to stop and make me a pone! What? You don’t know what a pone is?
[Pone – corn bread baked in a round iron skillet.]
In my opinion, it ain’t cornbread unless it’s been cooked in an iron skillet!
Ok, enough talking. Let’s get to the point of this post, the recipe!
1 cup white cornmeal
1 cup all purpose flour
1/2 t. Salt
1 Tbsp.Baking powder
1 stick melted butter (I use salted butter)
2 cups buttermilk
4 Tbsp. Oil (for the pan)
*set your oven temperature at 400
*In a large mixing bowl mix together all of the dry ingredients. The flour, corn meal, salt, and baking powder.
*add the egg, melted butter and buttermilk to the dry ingredients and stir until well blended.
*pour 4 tbsp. oil in the skillet and swirl it around to coat the bottom. Put it in the hot oven to heat for about 5 minutes.
*Once your batter is well blended, take the hot skillet out of the oven and pour the batter into the it. You will hear it sizzle, that is what makes it crispy and crunchy on the outside!
*bake in the preheated 400 degree oven for about 20-30 minutes or until a butter knife inserted into the center comes out clean.
* turn out onto a plate or serve it right from the skillet.
*serve warm and don’t forget the butter!