2 cups white self-rising cornmeal, or more as needed
1 cup buttermilk
1/3 cup canola or vegetable oil
3 tablespoons unsalted butter
Preheat the oven to 450 degrees F.
Crack the eggs in a bowl, then add the cornmeal, buttermilk and oil. Whisk together the ingredients until it forms a thick pourable batter. (If the batter is runny, add a tablespoon of cornmeal at a time until desired consistency is reached.)
Put a 10-inch cast-iron skillet over low heat. Add the butter to the skillet and heat until it has melted. Remove the skillet from the heat and pour in the batter. Excess butter will form around the edges; spoon the excess butter over top of the batter.
Transfer the skillet to the oven and bake until the cornbread is golden brown on top, about 15 minutes. Remove the pan from the oven and cool on the counter for 5 to 10 minutes.
Cut into slices and serve. Eat alone or serve with soup.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Campbell's BBQ Co., Alberta, GA