Buttery and warm, cornbread served straight from the skillet is the ultimate Southern side. It pairs beautifully with almost any meat too.

INGREDIENTS
  • 6 tbsp. unsalted butter, divided
  • 1 c. all-purpose flour, spooned and leveled
  • 1 3/4 c. self-rising white cornmeal mix, spooned and leveled
  • 2 tbsp. sugar
  • 2 1/3 c. Buttermilk
  • 2 large eggs
  • 1/2 tsp. Freshly ground black pepper

 DIRECTIONS
  • Preheat oven to 450°F. Heat 2 tablespoons butter in a 10-inch cast-iron skillet in oven, 5 minutes. read more...