Here's a classic recipe for warm, tender, and crumbly cornbread.
1/2 stick (4 tablespoons) butter
2 cups self-rising cornmeal mix (I use White Lily)
2 large eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
Preheat oven to 400F. Add butter to an 8 or 10" skillet and heat in the oven for 5 minutes or until melted. Add cornmeal mix to a bowl and make a well in the center. Add eggs to center and beat just the eggs, then add buttermilk and oil, then mix with the cornmeal mix just until combined. Tilt the skillett to cover the bottom and sides with butter, then pour cornbread batter into the skillet. Bake 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Invert the pan over a cutting board and cut into triangles with Old Country Kitchenware Spatula to serve.
