This buttermilk cornbread recipe has been passed down from my grandmama, my grandmama's mama, and many generations before her. Warm, fluffy, and full of flavor, this is how true southern cornbread is made!
Preheat oven to 425 degrees F and grease a 10" cast iron skillet with a thin coating of vegetable oil or non-stick spray.
In a large mixing bowl, combine cornmeal and flour and stir until combined.
In a separate bowl or measuring cup, whisk egg, buttermilk, and vegetable oil. Pour the wet mixture into the dry mixture, and stir with a spatula until just combined and no dry ingredients remain.
Spread into the prepared cast iron skillet and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes. Serve warm with lots and lots of butter!