What does cornbread and Mini Coopers have in common? I'm glad you asked. Mike and I are Mini Cooper enthusiasts and have been driving rally's together for many years (Team Rick and Mike). He lives in Tennessee we are in Texas. Mike shared his incredible recipe with me on a visit recently. I tried it and everyone loves it and even went for seconds. This cornbread is delish and stays together and does not crumble when you pick it up. That's always a good sign!
INGREDIENTS
2 cups self rising cornmeal (yellow or white)
1 large egg
1/4 cup vegetable oil
1 and 1/2 cups buttermilk
12" iron skillet is required for this recipe
INSTRUCTIONS
Pour 2 tbs of vegetable oil in the skillet and warm on medium for a few minutes. Make sure you spread the oil all over the skillet.
Preheat the oven to 430
Mix all the ingredients in a large bowl and using a whisk, mix it up thoroughly to the consistency of pancake batter. I like it a little thick and not runny.
Pour the mixture into the skillet and bake for 25 minutes or until golden brown on top.
NOTE: if the first time the bottom is a little burnt, try a slightly lower oven temp like 400.
Let cool 5 minutes and cut into slices and you are ready to enjoy!
Serves 8
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