This is a re-post because it feels like a good day for some Southern Cornbread and maybe some pinto beans!
Ingredients:
Corn Meal Mix
1 egg
buttermilk
shortening
Put a spoonful of shortening
into your cast iron pan.
Heat it in the oven on 425 degrees until it has melted.
Keep a good eye on it or it will get too hot!
Roll the melted
oil around to coat the pan.
Pour the extra oil into the batter.
Mix corn meal, buttermilk, egg and melted shortening to make a nice batter.
Sorry, but I don’t measure this, so I don’t know the exact amount of the ingredients
– just don’t make it too thick or your cornbread will be dry.
Not as thick as cake batter…
Pour into hot skillet and bake @ 425 until the top starts to turn golden brown.
Invert the pan and it should come out nicely.
It took me a few times to get this down pat,
so don’t worry if it is dry or doesn’t come out of the pan well.
Just keep practicing!
Zuzu and Papa 
I haveN E V E Rinverted my cornbread such as your gorgeous beauty there! Always make it from scratch in the iron skillet… but never turned the "cake" over. I LOVE that idea! So fancy, girl! Mmmm! And the bottom and crusty edges are the best parts!
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Yum! I wrote this down!
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Hope it works for you, Ashley. I don't use a recipe for this, so it is just by what "feels right"! Kelly, let me know if you try flipping it out of the pan! Do you have all the ingredients in the Phillipines?!
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