I usually double the recipe and use two 8-9 inch seasoned iron skillets I inherited from my Mom. I also like to cut out the inside of the cornbread in order to make a bowl for my blackeyed peas so I put my skillets (with a light coating of oil) in the oven while it preheats. My crust gets nice and crisp and stands up to the peas.
This is for a single skillet, you can also use muffin pans but I prefer the cast iron.
1 c. white or yellow cornmeal
1/3 cup all purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1 egg beaten
1 c. buttermilk
1 tsp. salt
fresh ground black pepper to taste
Preheat oven to 400 degrees.
Mix dry ingredients together; add buttermilk and beaten egg and mix well. Mix just until there are no lumps and do not overmix. Pour into hot skillet, into the oven and check after 15 minutes. With my oven I usually cook it for 18-20 minutes.
Yummy in the tummy!! Thanks very much Sally for the recipe. Right now, I intend to have black-eyed peas with port neck bones or ham, buttermilk cornbread and mixed greens.I'm debating about baking some yams. Thanks again.