I do not know where my brain went the day I was supposed to post this recipe!! Please forgive the delay!! This recipe is a Southern as it gets!
Cornbread
Buttermilk-(about 1 to 2 cups)
Vegetable oil-2-3 Tbsp.
Place eggs and cornmeal in a bowl. Add enough buttermilk to make a loose batter. Heat oil in a 10” iron skillet until hot and add batter.
Bake in preheated oven at 400 degrees for about 25-35 minutes until browned and crusty.
Run a knife around edge of skillet and loosen from pan. Remove bread to a plate and serve with lots of butter.
This is not a sweet cornbread like Jiffy (I love those, too!!), but it goes great with beans or soups.
Confectionately Yours,
Sue
Cornbread
2 c. self-rising white cornmeal mix-I
use Martha White cornmeal mix or White Lily (Make sure it is a cornmeal MIX as this has the leavening in
it.)
2
eggsButtermilk-(about 1 to 2 cups)
Vegetable oil-2-3 Tbsp.
Place eggs and cornmeal in a bowl. Add enough buttermilk to make a loose batter. Heat oil in a 10” iron skillet until hot and add batter.
Bake in preheated oven at 400 degrees for about 25-35 minutes until browned and crusty.
Run a knife around edge of skillet and loosen from pan. Remove bread to a plate and serve with lots of butter.
This is not a sweet cornbread like Jiffy (I love those, too!!), but it goes great with beans or soups.
Confectionately Yours,
Sue
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