Southern Cast Iron Skillet Cornbread

Vlog 47. Cornbread is all the goodness of my southern raising in a cast iron skillet slathered in butter. I grew up eating it baked and fried...and I've finally mastered both of my Granny's ways. See video for how-to's and find recipe below and printable recipe card here: https://www.thisfarmwife.com/cast-iro...

Whatever you do...make this for yourself and the people you love! They will thank you. :)

This vlog is sponsored by the king of southern corn meal and breader, House-Autry. Visit them here: http://www.house-autry.com/

RECIPE: Cast Iron Skillet Cornbread : Baked and Fried

Ingredients:
1 cup House Autry White Buttermilk Corn Meal Mix
1 cup buttermilk
1 tbsp canola oil
1 egg
1 stick butter (For Baked Cornbread)
1 cup canola oil (For Fried Cornbread)

Instructions:
For baked cornbread, Preheat oven to 425 and melt stick of butter in 10" or 12" skillet while oven heats up.

For fried cornbread, heat 1 cup canola oil in skillet over medium heat.

For both recipes, mix cornmeal mix, buttermilk, 1 tbsp oil and 1 egg together in bowl.

For baked cornbread, pour batter over melted butter and cook 18-25 minutes, until golden brown.

For fried cornbread, ladle small spoons of batter into hot grease, flipping when golden brown on bottom and taking out when both sides golden brown, placing cooked cornbread on paper towel lined baking sheet.

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