I am sharing this recipe for my irresistible Buttermilk Cornbread that has been perfected, over the generations, by using hand-me-down cast iron skillets. The iron skillet I am using in this video was given to me, by my lovely Grandmother, many years ago. She told me that I must share the love of iron skillet cornbread with my new born son (at the time) and the people I will meet as he grows. Recipe below.\r<br>\r<br>BUTTERMILK CORNBREAD from an IRON SKILLET\r<br>\r<br>Preheat oven to 450 degrees. Add 1 Tablespoon of vegetable oil to a 6-inch iron skillet and put in oven for seven minutes.\r<br>\r<br>In mixing bowl add.\r<br>\r<br>1 cup self-rising buttermilk corn meal mix\r<br>1/2 cup buttermilk\r<br>1/3 cup whole milk\r<br>2 Tablespoons vegetable oil\r<br>\r<br>Mix well. Remove hot iron skillet from oven and add cornbread mixture.\r<br>\r<br>Bake 15-20 minutes or until golden brown.\r<br>\r<br>Remove cornbread from skillet immediately and serve.\r<br>\r<br>Tips: This recipe can be doubled for a larger skillet.\r<br>\r<br>Thanks for watching and please subscribe!\r<br>\r<br>--Deronda
