My sweet cornbread

This delicious cornbread is good anytime of the year, it doesn’t last long in my house. Maci’s belly always claims half of it.

I make this in my 10 inch cast iron skillet, and it pairs really well with my pintos & ham hocks recipe!

The most crucial part of this recipe is making sure your skillet is seasoned to perfection. It’s tragic when all that work goes out the window because the cornbread stuck to the pan.

First preheat the oven (with your seasoned cast iron skillet inside) to 400°.

In a bowl mix 1 cup of flour, 1 cup of cornmeal, 2/3 cup of sugar, 1 tspn of salt, and 3 1/2 tspn of baking powder. Whisk all dry ingredients before adding anything wet.

Then combine 1 large egg, 1/3 cup of olive oil, and 1 cup of buttermilk.

Here’s a tip: If you don’t have buttermilk, mix a tbsp of apple cider vinegar (white vinegar will work too) and enough milk to get 1 cup combined total, then let it sit for 10-15 minutes at room temperature. It will bubble and thicken slightly.

Next whisk everything together until you get a smooth pancake mix texture. It should be not too thick, but not too runny either.

Carefully pull your HOT skillet out of the oven and drizzle the bottom with a touch of olive oil. Shake it around until the bottom of the skillet is thinly, and evenly covered.

Pour the cornbread mixture slowly and evenly into the HOT skillet. You will see the edges begin to sizzle and cook.

Go ahead and put the lid on (or cover with foil) and place in the oven for 10-15 minutes. Check on it after 10 minutes and go from there, ovens vary. After the sufficient time is up your cornbread will be nice and fluffy, but very fragile.

Remove the lid and pop back in the oven UNCOVERED for another 10-15 minutes, or until golden brown on top.

Let that beauty cool for about 5-10 minutes, remove it from the skillet and let it cool on a cutting board for another 10-15 before cutting into it.

Enjoy this delicious treat!