1 Pack Cathy's Blue Ribbon Cornbread Mix
1 cup Buttermilk
1 Egg, slightly beaten
¼ cup Canola oil
This was one of the first recipes that Cathy Justice and I worked on for Prime 44 West, and is a gift that Jim and Cathy give to every table in the restaurant upon arrival. But what makes it so special is that the recipe was actually one that Cathy entered in the West Virginia State fair and won the blue ribbon. It’s easy to make at home and I am sure your going to love it as much as we do.
When I make my cornbread at home, I like to bake it in a cast iron skillet to give it a nice crust. And when serving Cathy’s cornbread, it is best served hot with lots of butter and simmered brown beans and sweet onions.