“This dish is my granny’s cornbread recipe and it’s very near and dear to my heart. She taught me how to make it, and now every time I do it brings up memories of my grandparents. She never made hers with sugar, but you can always drizzle a little honey on top if you’d like.” - @meatchurch

Ingredients:
2 cups self rising corn meal
1 ½ cups whole buttermilk (can sub with whole milk and a splash of white vinegar)
1 large egg
2 tbsp shortening

1. Fire up your smoker to 400 degrees and place your YETI™ Cast Iron Skillet 8 inside to heat it up. Heating the skillet up will deliver a crispy bottom and edges on your cornbread. While it’s in there, place the shortening in the skillet to melt.
2. Mix the corn meal, buttermilk, and egg in a large bowl thoroughly. Thin the mix with water if needed (typically 1 or 2 tablespoons).
3. Add in some of the hot, melted shortening, leaving enough behind to thoroughly coat the skillet.
4. Pour the mixture into the skillet and place it back in the smoker to cook until it starts to brown, around 45 minutes.
5. Remove the skillet from the smoker. Finish things off by letting a slab of butter melt over the hot cornbread.

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