It's important to note that my family makes savory cornbread. You'll find none of that sweet "cornbread" shit here. We're proud users of Alabama King Corn Meal and not that Jiffy muffin mix nonsense. Needless to say, I have passionate opinions about cornbread ingredients (and, well, cornbread in general).
To this day, my grandfather still loves to tell people how I’d sneak into the kitchen while the skillet was still on the cooling rack and tear off just the crispy edges. Inch by inch, bite by bite, I’d eventually work my way around the entire crust like a little mouse. I, of course, always got caught, but now that the skillet is mine I can enjoy every bit of crust (and fluffy middle) without feeling guilty.
After years of living hours away, my grandparents are just a quick one hour drive to Montgomery. I always swear I'll go often, but as can be expected, life usually gets in the way. I finally got the chance to spend the weekend with them, and we of course had to make cornbread. My grandmother is going to kill me for posting this photo, but it was so dang nice to be in the kitchen with her again.
Make sure to get your cast-iron skillet screaming hot before you add the cornbread mixture —
it makes the crust extra-crispy!
Preheat oven to 450° - while preheating, place 9-inch cast-iron skillet in oven with 2 TBS vegetable oil. Beat 2 eggs in mixing bowl. Add 1 cup water and 1 cup buttermilk. Mix together 2 cups Alabama King Corn Meal, 1 cup flour, 1/2 teaspoon salt, 2 teaspoons baking powder. Stir into egg/milk mixture and blend well. Pour batter into hot pan and bake 20-25 minutes until golden brown (can brown top with broiler if sides are are brown enough).