Recipe: Cheryl’s Cornbread

The secret to the I-need-another-piece taste of Cheryl’s cornbread is the skillet. She said, “I don’t think bread is bread if it isn’t cooked in a cast iron skillet.”

Ingredients
2 cups self rising cornmeal mix
1 or 2 tablespoons self rising flour
Pinch of salt
1 egg
¾ cup (approximate) buttermilk
A little oil in the pan

Preparation· Pour a little oil in the skillet. While the oven is preheating to 375°, heat the skillet.
· Mix the ingredients.
· Pour the excess oil into the bread and stir quickly.
· Pour the batter into the skillet and bake it until it is brown.

Equipment/Utensils
• Well-seasoned cast iron skillet • Bowl • Whisk

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