Ingredients: 3/4 cup yellow self-rising cornmeal mix (Autry's) 1/2 cup flour 1/2 cup sugar 1/2 teaspoon baking powder 1/2 cup buttermilk 2 eggs 2 tablespoons vegetable oil
*After mixing the ingredients you may need or want to add more cornmeal mix or buttermilk to the batter to make the consitency just right. (I call it "balancing the mix.")
This was an "oven only" meal. The sausage was in it's own skillet and goes in the oven with the cornbread. No standing over the stove on this one. No splatter and stovetop cleanup. Put it all in the oven and it takes care of itself.
Directions: 1) Preheat oven to 375-400 degrees. 2) Grease your cast iron skillet and put it in the oven. Let the skillet preheat with the oven and get good and hot. 3) Meanwhile, mix the ingredients in a big bowl. Once mixed, set the bowl aside and let the batter rise for about 10 minutes while the oven and skillet preheat. 5) Once the oven and skillet are preheated and the mix has risen for a few minutes, remove the skillet from the oven and pour the mix into the hot skillet. It'll sizzle in the skillet. 6) Put the skillet back in the oven and cook for about 20-30 minutes or so or until golden brown.
