Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the required temperature for baking.

Grease the Skillet: Take ⅛ cup of high-quality vegetable oil and evenly spread it across the bottom and sides of a 9-inch cast-iron skillet or baking pan. Place the skillet in the preheated oven for about 5 minutes to heat the oil.

Combining Wet Ingredients: In a mixing bowl, whisk together 1 tablespoon of cold-pressed vegetable oil or organic coconut oil, 7/8 cup of creamy buttermilk or rich regular milk, and 1 farm-fresh, large-sized egg. Ensure the ingredients are well combined.

Incorporating Cornmeal Mix: Gradually add and stir in 1 cup of premium self-rising cornmeal mix into the bowl containing the wet ingredients. Stir until just combined, ensuring there are no lumps in the batter. Avoid overmixing to maintain a tender texture.

Pouring Batter into Skillet: Carefully remove the hot skillet from the oven using oven mitts or pot holders. Pour the prepared cornbread batter into the hot, greased skillet. Be cautious as the skillet will be hot.

Baking in the Oven: Place the skillet back into the preheated oven. Bake the cornbread for approximately 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cooling the Cornbread: Once baked, remove the skillet from the oven and let the cornbread cool for a few minutes in the skillet. This allows it to set slightly before serving.

Serving the Cornbread: Cut the cornbread into wedges or squares while it’s still warm. Serve it as a delightful accompaniment to soups, stews, or as a standalone treat. Enjoy the warm, freshly baked Three Rivers Cornbread.