My MeeMaw makes the best cornbread. I made it yesterday to serve with our soup. Even though it is the same recipe, her's always tastes so much better than mine. Maybe it is her cast iron skillet and it's 50 years as opposed to mine with 5. She always made this recipe go into 2 skillets (2/3 batter in one, 1/3 batter in the other) so her's is always thinner than mine. Thin and crunchy is perfect. I only have one skillet, so that is why mine is much thicker. The crust was still crunchy though, so it was good enough.
MeeMaw's Crusty Cornbread
1 c. self-rising cornmeal
1 c. self-rising flour
1 c. buttermilk
1 egg
2 Tbsp. water (more if needed to thin batter)
1/4 c. vegetable oil
Pour oil into skillet. Place in oven and preheat oven to 450. Meanwhile, mix cornmeal, flour, milk and egg. Whisk until well combine. Thin with a little water if needed. Once preheated, carefully remove skillet and sprinkle in some extra cornmeal. (The hot oil and extra cornmeal help make it crusty.) Pour in cornmeal batter. Bake for 20-25 minutes until crispy, golden.
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