Skillet Cornbread

Cornbread is a cornerstone of cuisine in the southeast. My Granny had cornbread on the table for every meal that I can remember. She taught me to make it at a young age as she taught this curious young boy how to cook. Her version does not have any sugar in it, so that is not something that I prefer personally, but you can certainly add it if you like. 

I love cooking cornbread, because every time I make it, my mind is flooded with memories of my Grandparents. My Grandaddy used to load pieces of my Granny's cornbread into a huge glass, fill it with buttermilk and enjoy what he called a Sand Mountain milk shake. I could never get into that myself, but it is something I will always remember him by.

This cornbread is cooked in a skillet because they get really hot, stay hot and are non stick. My recipe is written for a pellet grill or smoker, but you can certainly cook it in an oven. I think it's best served sliced with a huge pat of butter in it just like Granny taught me!

 Ingredients:

• 2 C self rising corn meal
• 1 1/2 C whole buttermilk (sub milk with a splash of white vinegar)
• 1 large egg
• 2 T shortening

• Cast iron skillet