Now that we have our iron skillet seasoned, let's bake some great Southern cornbread.
A seasoned iron skillet will not look dry, it will be a shiny black. This is a 10 inch skillet that I will be using for this recipe.
1/4 cup oil or shortening
2 eggs, slightly beaten
1 cup milk
1 1/2 cups self-rising yellow corn meal mix
1 cup all purpose flour
1/4 cup sugar
Preheat oven to 450 degrees F. Before you mix any of the ingredients together, start by placing 1/4 cup oil or shortening in the seasoned iron skillet.
Place the skillet in the hot oven. We'll leave it in the oven while we mix up the batter.
We'll start with the eggs.
Then add 1 cup milk, 1 1/2 cups corn meal mix, 1 cup flour and 1/4 cup sugar. Mix with the eggs until combined.
Now this next part needs to be done with caution. The iron skillet has been in the oven all this time at 450 degrees. It is HOT! We need to remove it from the oven, so be sure to use a protective mitt.
Carefully remove the skillet from the oven and pour the hot oil from the skillet into the cornbread batter. Quickly stir the oil into the batter.
Now the batter is ready to go into the skillet. The skillet is already greased and ready after having the oil heated in it.
Bake at 450 degrees F for 15 - 20 minutes, or until golden brown on top.
Now just flip the skillet over and the cornbread will slide right out with no effort at all.
The seasoned skillet releases the bread every time.