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.

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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.

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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....

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