Southern Skillet Cornbread

Preheat the oven to 450 degrees F. Add the oil to the cast iron skillet and place in the oven while warming up to temperature.

In a small bowl, loosely scramble the eggs and set aside.

In a mixing bowl, add the cornmeal, then sift in the baking powder and salt together. Mix together thoroughly to distribute evenly. Add the buttermilk and stir until combined, then set aside to soak.

Once the oven is preheated, remove the hot skillet and pour the hot oil into the batter bowl, setting the skillet on a trivet while you complete the next step.

Stir until just combined, being careful not to overmix the batter. Fold in the eggs until mixed through.

Pour the batter back into the skillet, then place on the middle rack. Bake for 20-25 minutes, until the top shows cracks and the edges are golden brown.

Check for Done by inserting a toothpick, being careful not to poke through the bottom crust. It should come out clean, without crumbs or batter, when it’s done.

Remove from the oven and let cool, untouched, for five minutes. Run a knife around the edges. Put a plate over the top of the skillet and turn the skillet over flip the finished cornbread out upside down. Using another plate, flip back over again, right side up, onto the serving plate.

Cut into wedges and serve warm, with lots of butter and/or honey. This recipe can also be enjoyed by crumbling the cornbread into a glass of cold milk. This recipe lasts for two days.