Cast Iron Corn Bread

True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!

• Preparation Time: 15 mins
• Cooking Time: 27 mins
• Total Time: 42 mins
• Calories: 242 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 ½ cups milk
• 2 tablespoons shortening
• 3 tablespoons vegetable oil
• 2 ½ cups self-rising white cornmeal

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.

Step 3

Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.

Step 4

Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.

Step 5

Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.