Here is a quick and easy recipe for buttermilk cornbread. It can be made with other cookware, but you will never catch me cooking cornbread in nothing but cast iron.

I have always liked cooking with cast iron. It is really not that hard to take care of and will last "forever". That is, as long as the wife leaves it alone. Had to put that one in here. They can also be purchased already seasoned. I know that Lodge Cast Iron cares a wide variety.

I guess I will get to the recipe now. I could go on forever about cast iron.

What you Need:

• 1 cup Buttermilk - your favorite kind
• 1/4 cup cooking oil
• 2 eggs - beaten
• 1 1/2 cup of Self Rising Buttermilk Corn Meal Mix - Martha White, Aunt Jemima or White Lilly. Any will do - that is what is in this region.

Getting it Ready:

• Place 6 inch cast iron skillet with half of the oil in oven and preheat to 450 Deg. F. - This will make a pone about 1 and 1/2 inches thick. If you like it thinner, use a 9 inch skillet
• Add 2 eggs to a mixing bowl and beat with fork or whisk
• Add oil and milk and mix
• Slowly add corn meal mix and mix well

Cooking It:

• Skillet shoud be good and hot, so take it from the oven and add mixture from bowl - you should hear it begin to fry. Place skillet back in oven and cook for 15 to 20 mins. When you stick a fork in center and it comes out clean, its done.

Now the Good Part:

• Take from oven, cut and serve. It is real good with a cold glass of milk, beans and fried potatoes. Oh yea, don't forget sliced tomatoes and green onions.