Momma's Awesome Cornbread

(family recipe but probably from a cornmeal packet tbh)

Ingredients

Batter

• 2 cups White Lily self-rising buttermilk cornbread mix (Other brands may work, untested)
• 1 cup White Lily self-rising flour (unbleached if possible, Other brands may work, but this is a soft flour, and impacts texture greatly)
• 2 large eggs (or 2 tbsp Bob's Red Mill Gluten Free Egg Replacer for egg-free)
• 1/2 cup Buttermilk powder (Can ignore if milk is used)
• Enough liquid to create a batter consistencyWhole milk is preferred (can be Lactaid)
• Water/Milk mix is also acceptable at 1:1
• If using just water, make sure to use buttermilk powder or texture will be impacted

Pan

• 2 tbsp Olive Oil (Other oils work as well, just check smoke point)
• 1/4 tbsp Butter (Margarine also works)

Instructions

• Combine **Batter** ingredients in a medium to large bowl, stirring until you create a smooth batter consistency (Smaller pan means a taller cornbread)
• Cover the bottom of a well-seasoned 10.25-12 inch cast iron skillet with **Pan** ingredients, butter can be solid/cold; place in oven while pre-heating
• Pre-heat oven to 400 or 425 degrees (depending on the efficacy of your oven)
• When Pre-Heat has finished, remove the skillet from the pre-heated oven
• Immediately Pour the batter into the heated skillet
• Return skillet to the oven for 20 - 25 minutes
• Cook until the top of the cornbread is golden brown and sounds hollow if you gently tap on the top of the cornbread
• Slice into pie like sections (6 or 8)
• As you serve, slice each piece in half horizontally to allow individuals to add butter or other toppings

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Notes

Feel free to add other ingredients that could take cornbread to a whole new level!  Add corn, cheese, chopped jalapeño peppers, top with salsa once cooked, or a myriad of other things!