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.