This is the recipe card from my post about Mustard BBQ Pork Chops. For the entire post, click the button below.
Two cups cornmeal
⅓ cup vegetable oil
About two cups of whole milk or buttermilk
About two tablespoons of Crisco
Turn the oven to 425 degrees fahrenheit, put the Crisco in your cast iron skillet and place in the oven.
Mix the other ingredients in your mixing bowl, saving half the milk to the side for now. When the oven has preheated, or after five to ten minutes if your oven, like mine, doesn’t have a preheat notification, mix the rest of the milk into the batter. It should be the consistency of cake batter, and when it rested it will have absorbed some of the milk, which will make the end result more soft and tender.
Carefully remove the skillet from the oven, the oil should be very hot. Add the batter to the pan, carefully as the oil should bubble and fry the outside of the cornbread. Return to oven and bake for 15 – 20 minutes, or until a knife inserted in the center comes out clean.
Allow to rest for a few minutes, then run a butter knife around the edge and flip onto a plate. Be careful as the pan will still be hot.