CORNBREAD WITH SELF RISING CORNMEAL RECIPES

Steps:

• Place the cornmeal in a small mixing bowl.
• Add the flour.
• Add the salt.
• Use a fork to mix the dry ingredients together.
• Gradually stir in enough hot water to make a thin batter.
• Let the batter rest while you heat up your skillet.
• Place a skillet over Medium heat on your stove top.
• Add enough oil to slightly coat the bottom of the pan.
• Use a ¼ cup measuring scoop to add batter to the hot oil.
• Do not crowd the pan.
• Watch for the bottom edges to turn brown, and for bubbles to appear in the batter.
• When the top begins to dry, flip the cornbread over.
• Let it cook for 2-3 minutes per side until done.
• Remove from pan and place on folded paper towels to drain.
• Serve warm.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees F.
• Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.