Another day in my world.

Country as cornbread

Who can make cornbread like Mama used to make? I think I about can. Here’s the pics and the recipe if you want to try it:

Ingredients

Country Cornbread:

2 cups cornmeal
1 heaping Tbsp self-rising flour
1 egg
Buttermilk – enough to make batter wet and stirable

Heat oven to 450 degrees. Take 8″ cast iron skillet and splash canola oil with about 2 Tbsp. Put skillet in oven to get oil and skillet really hot while you are mixing the batter.

Stir in as listed above. Then remove skillet (use potholder – instructions for my brother) and sprinkle bottom with some cornmeal (this makes a good crispy top) – then pour batter in skillet. Bake until top is very golden brown. Take out and dump on a plate – delicious.

Slap some butter on a big piece with a cold glass of milk!! Delicious also with a can of Luck’s Pinto Beans.

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Comments on: "Country as cornbread" (1)

  1. THAT’S EXACTLY THE WAY I MAKE IT. I LEARNED FROM MY MAMA! CAN’T BE BEAT!

I loooovvvvee comments...thanks for stopping by.

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