Quote:
Originally posted by 74-911
John this is the "family" cornbread recipe and has been in use for over 150 years that I know of.
1 ½ Cups white cornmeal (not the degerminated kind)
1 T. sugar
3 T. flour
½ t. salt
1 ½ t. baking powder
pinch baking soda
1 ½ Cups buttermilk
1 egg
cooking oil
Turn on oven to 425.
Put approx. 4 T. cooking oil into skillet and place skillet in oven.
Place all dry ingredients in large mixing bowl and mix thoroughly.
Add buttermilk and beaten egg and mix thoroughly.
When the oven temp reaches 425, remove skillet from oven and swirl to distribute grease,
Pour batter into skillet (batter should sizzle) and return to oven.
Cook at 425 for 30 minutes or golden brown.
Great just buttered or with stew or red beans or chicken fried steak or ......
Jack
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Jack;
Made that yesterday and just finished off a chunk for breakfast.
+1
Thanks;
John