Homemade Cornbread for Vegetable Soup on a Cold Night

Nothing goes with homemade vegetable soup on a cold icy day like homemade cornbread. Here's how I get it done. First you must use a cast iron skillet. I never use my " bread pan" for anything else.

The ingredients are simple. I use about a cup and a half of self-rising white corn meal. (I prefer Sunflower brand) enough buttermilk to make a thick but pourable mix, butter, an egg, black pepper and a dash of salt.

Mix all the ingredients together.

The bread cooks better if you pre-heat the skillet. Melt a little butter so the cornmeal mix sizzles a bit when you pour it in.

The oven should be 400 degrees. Cook for 15 to 18 min. Remove bread from oven then carefully flip bread and put back in the oven for a couple minutes.  This is what's up....

note...the butter knife you see under the bread is to let it cool a bit without letting the steam make it soggy.