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Simple Classic Cornbread

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Makes: 8 servings adjust
Simple, classic southern style cornbread the way Granny taught me to make it.



  • 1 tablespoon Canola Oil

Step 1

Preheat oven to 425 degrees farenheit. In a well-seasoned, cast-iron skillet heat the canola oil on the stovetop over medium heat while you prepare the other ingredients.


  • 1 Egg, beaten
  • 34 cup Buttermilk

Step 2

Combine beaten egg with buttermilk using a wire whisk until well-blended.


  • 1 teaspoon Kosher Salt
  • 1 cup Self Rising Corn Meal

Step 3

Toss salt and corn meal together until well-mixed.

Step 4

Pour the liquid mixture over the dry mixture and thoroughly combine using a fork. The mixture will look like pancake batter.

Step 5

Carefully pour all but a scant remainder of the hot oil over the batter and, quickly, whisk it into the batter using your fork. Immediately pour all the batter into the hot skillet. Do not return the skillet to the hot stovetop.

Step 6

Bake at 425 degrees farenheit for 20 minutes or until the top is a buttery yellow color and if you gently tap on the center it does not give. If it does, give it another five minutes and check it again.

Step 7

Remove the finished cornbread (it's called a "pone") from the oven and immediately turn it out of the skillet into your hand (using protective gloves of course, it's hot!) and then place the pone on the serving plate. If you are serving this at the table, let it cool slightly and cut it radially, as if it were a pie, into 8 servings. For other applications (such as cornbread dressing), follow the recipe directions using a fully-cooled pone.
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