Pass The Vittles

I probably make cornbread 2-3 times per week. The key to the crispy, is heating the skillet, with the oil in it, and then adding the batter. It sizzles and starts cooking before you even put it in the oven.

Crispy Cornbread

Tips to make your cornbread outside good and crispy

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Ingredients Method

Ingredients

  

• 2 cups cornmeal mix (be sure its the mix)
• 1 cup buttermilk (could use more if needed)
• 1 large egg
• oil

Method

 

1. Take your skillet and pour oil in bottom until it barely covers bottom of pan

   Place on cooktop and heat until very hot while you are mixing your cornbread

   Measure cornmeal into bowl

   Beat egg into buttermilk. Pour into cornmeal (add buttermilk if needed to make a pourable batter

   Pour into cornmeal and when your skillet is good and hot, pour batter into skillet and listen to it sizzle.

   Put into preheated 450 degrees oven and bake until golden brown about 18 minutes