Description
True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas–you decide!
Ingredients
- 2 eggs
- 1 ½ cups milk
- 2 ½ cups self-rising white cornmeal
- ½ teaspoon salt
- 3 tablespoons vegetable oil
- 2 tablespoons shortening
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
- Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied
- 2 to 3 minutes. Remove skillet and pour in batter.
- Return skillet to oven and bake until corn bread is lightly browned
- 25 to 30 minutes.
- Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.
Prep Time: 15 mins
Cook Time: 27 mins
Total Time: 42 mins
Servings: 8