Directions
- 1Add 1 1/2 cups of Three Rivers cornmeal to your bowl.
- 2Add 1/4 cup of White Lily self-rising flour.
- 3Add two eggs to the bowl.
- 4Put a whole stick of salted butter in your cast iron pan and put that pan in the oven to melt your butter.
- 5Go ahead and start stirring your batter together.
- 6Add whole milk buttermilk until it looks right.
- 7Add a little bit more buttermilk at a time until it looks right.
- 8Pour the cornbread batter into the hot pan with the melted stick of butter.
- 9Place the pan into a 425°F oven for about fifteen to twenty minutes.
- 10Flip the cornbread onto a plate.
Ingredients
- 1.5 cups Three Rivers Cornmeal
- 0.25 cup White Lily Self-Rising Flour
- 2 eggs
- 1 stick salted butter
- whole milk buttermilk
Equipment
bowlspooncast iron panovenplate
Tips
- You want your pan nice and hot before you pour your cornbread batter in. That melted, salted butter is what gives you the brown crust that you want.
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