We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
10 minutes
50 minutes
60 minutes
- 2 cups cornmeal
- 0.5 teaspoon salt
- 2 tablespoons baking powder
- 2 eggs
- 1 cup margarine, melted
- 4 cups buttermilk
- 0.25 cup corn oil
- Combine corn meal, flour, salt, and baking powder in a large bowl.
- Combine eggs, butter, and buttermilk in a separate bowl, then mix into the dry ingredients until fully incorporated.
- Preheat a 12-inch cast iron skillet over high heat for 2 minutes. Add corn oil, swirling to coat bottom and sides of the skillet. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook over high heat until bubbles appear in the center. Remove from heat.
- Preheat the oven to 400°F (200°C) and bake for 40-50 minutes until a knife inserted into the center comes out clean. Serve warm.
Similar Recipes
- 140min
Real Southern Peanut Butter Pie
Indulgent Southern peanut butter pie topped with fluffy whipped topping.
- 40min
Real New Orleans-Style BBQ Shrimp
Oven-baked barbecue shrimp cooked in butter and Creole seasoning, a crowd-pleasing rich dinner.
- 520min
Real N'awlins Muffuletta
New Orleans-inspired muffuletta: Italian loaf stuffed with olive salad, cold meats, and cheese for a flavorful and hearty sandwich.
- 5min
The Real Rum Runner
Tropical rum runner cocktail with light and dark rum, fruit juices, banana liquor, and grenadine, shaken for a refreshing island taste.
- 15min
Monte Cristo Sandwich - the Real One
Indulgent Monte Cristo sandwich with thick, crispy batter. Serve hot with currant jelly or velvety currant sauce made with jelly, water, and cream.