Step 1

Begin preparing the cornbread recipe by preheating the oven to 425 degrees F. and place a cast iron skillet with a tablespoon of shortening or vegetable oil in it inside the oven to heat while you prepare the cornbread.

Step 2

In a large bowl, whisk together the 2 cups self-rising cornmeal, 1 1/3 cups buttermilk, 1 large egg, and 1/4 cup vegetable oil until combined. Set aside.

Step 3

Carefully remove the cast iron skillet from the oven and add in the cornbread mixture. Spread it around evenly in the skillet before adding it back into the oven to bake for 20 to 25 minutes, until the top is golden and the edge has lightly browned.

Step 4

Carefully remove the southern buttermilk cornbread from the oven and immediately use a fork to evenly spread the 1 tablespoon butter on top. If you can wait, allow it to cool in the cast iron skillet for about 5 to 10 minutes before serving it with some additional butter. Enjoy!

Step 5

Be sure to allow the cornbread time to cool completely to room temperature before storing. Place any leftovers in an airtight container in the refrigerator for up to 4 days.