Fleur de Lis

Fleur de Lis

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Sunday, June 7, 2015

Wedge Shaped Cornbread!

We took a road trip to the Lodge Cast Iron Factory this weekend and one of my purchases was a wedge shaped skillet.  Tonight it was time to try it out!  Success!

In case you've missed my cornbread recipe in the past, it's so simple it's really not a recipe.  I do not add eggs, oil, flour, sugar or any other unnecessary (to me!) ingredients.

Preheat oven to 375 degrees.  Lightly grease the skillet with bacon grease and let the skillet pre-heat along with the oven.  When you put the batter in the skillet, you will want to hear that great sizzle!

1 cup white self-rising cornmeal
1 cup buttermilk

In a small bowl, combine cornmeal and buttermilk.  Gently spoon the batter into each of the sections of the skillet.

Bake for 20 - 25 minutes until golden brown.


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