There is nothing that screams southern like a cake of cast iron skillet cornbread. When you cut that first triangle slice, slater it with melted butter, and it hits your lips, you feel like you are in Heaven. I sometimes even drizzle a little honey on top of it. The sweetness from the honey, the saltiness from the butter, and that crunchy exterior combine to make one of my all-time favorite side dishes.
One thing about cooking cornbread, it can be easy to do if you just have the right tools and technique to do it with. To make Old Fashioned Buttermilk Cornbread right, you need a cast-iron skillet that has been seasoned well. My mom keeps a dedicated cast iron pan just for this purpose, and dares anyone to use it for anything else!
Southern-style cornbread is so unique because of how it is cooked in a skillet. The skillet is put in the oven, or over the fire and preheated. Butter, Bacon grease, or another type of fat (oil) is added to the pan. Once you put the batter in the hot skillet, it causes the exterior to crisp up. This is what gives classic southern cornbread its crispy crust!
Old Fashioned buttermilk Cornbread is a great side dish/bread to have with many types of meals. Most people will have it with fried, smoked, or baked chicken. They will have it with beans, soups, stews, or just with a good southern meal as their bread. We also use it to make cornbread dressing at Thanksgiving time.

INGREDIENTS:
2 tablespoons Butter, Bacon Grease, or oil
2 large eggs
1 cup buttermilk
1 cup Self-Rising flour
1 cup self-rising cornmeal You can use Yellow or White. It is up to your preface.
1/4 cup vegetable or canola oil
1 tablespoon sugar

INSTRUCTIONS:
Preparing Skillet and The Oven
Start by preheating your oven to 350.
Add butter, bacon grease, or oil to an 8 to 10-inch cast-iron skillet.
Place cast-iron skillet in the oven while the oven preheats.
Cornbread Batter mix
In a medium-size mixing bowl, add eggs and whisk. Stir in buttermilk and Vegetable oil.
Add in Cornmeal, flour, and sugar.
Mix until all ingredients are combined and there are no lumps.
The batter should be similar to a pancake batter. Thick but pourable. If it is too thin, add a little cornmeal at a time. If too thick, add in a little milk until it is of the right consistency.
Grab the hot cast iron pan from the oven. Tilt the pan back and forth to coat the bottom of the pan. Set the pan on a level surface.
Pour batter into the hot cast-iron skillet.
Bake in the oven for 20-25 minutes.
When Golden Brown, remove from oven. Flip the cake of cornbread over on a plate, pan, or dish towel that is bigger than the cast iron skillet.
Slice and enjoy. Butter and honey go great on top of hot southern-style cornbread!

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