Francine's Famous Cornbread
Cornbread is a "comfort food" for me. I guess that's because my mother fixed it almost everyday when I was a child.
The first thing you MUST have to make good ole country style cornbread is an iron skillet. Mine was my grandmother's. I have several, but this one I reserve just for my cornbread. I keep it well-seasoned so the bread won't stick. I NEVER, repeat, NEVER wash this skillet in soapy water. I simply run hot water in it and rinse it with my dishcloth. Then I dry it in a warm oven. This keeps the skillet from rusting. By the way, my skillet is 10" round at the bottom.
*2 Cups Hudson Cream or Three Rivers White Corn Meal Mix (these are my 2 favorite brands)
*1 C. Buttermilk
*1 TBSP Sugar
*1/4 Cup Canola Oil
*REAL BUTTER - to smear all over it after it's done!
Heat your oven to 425 degrees. I like to pour enough oil in my skillet to cover the bottom. Make sure some of the oil gets around the edges of the skillet, too! Put the skillet in the oven while it's preheating. When the oven is almost at 425, beat your egg slightly in a mixing bowl. Add the buttermilk and oil. Stir. Add cornmeal and stir until smooth and moist. If the mixture feels a little too stiff you can add a bit of water. Pour the batter into your hot greased skillet. Bake at 425 for 20-25 minutes. I watch for mine to get nice and brown around the edges. Then I lightly broil the top. As soon as you get the skillet out of the oven, have a plate ready, and turn the skillet over onto the plate. The nice brown crunchy side should be showing. *(You don't want to leave it in the skillet, otherwise that side will steam and not be crusty...which is my FAVORITE PART!!)
**Best served with: ANY MEAL!!!!!