I am embarressed to admit that at 53 years old that I have finally learned the secret to making some of the finest cornbread that you ever slapped your lips around. After all, every honest to goodness southern lady knows instinctively how to make cornbread,right? Wrong! I kept following the directions on the corn meal package. I often thought I was just baking it too long or something. The cornbread that I would turn out was always dry. Something was never quite right. I learned the secret to making delicious cornbread from my brother while he was visiting. He baked up a couple pans of the best cornbread I ever tasted! I am going to share the recipe with you.
Ingredients:
1 cup yellow self rising corn meal
1/2 cup self rising flour
1 egg
1 cup buttermilk (You can turn regular milk into buttermilk for baking if you need to. If you don’t know how, just ask.)
1 tblsp. oil
1/4 cup sugar
Directions:
Preheat your oven to 400 degrees. Cover the bottom of a cast iron skillet(I use a med. size one for this recipe, not a huge one) with oil and pop it into the oven to get hot. Then mix all of the above ingredients together. Pour the batter into the center of the hot iron skillet. Don’t worry, it will all spread out while it bakes and sop up the oil too. Bake for 20 minutes or until done. Take it out of the oven and rub margarine over the top while it’s still hot. This is absolutely delicious!!!
I am embarressed to admit that at 53 years old that I have finally learned the secret to making some of the finest cornbread that you ever slapped your lips around. After all, every honest to goodness southern lady knows instinctively how to make cornbread,right? Wrong! I kept following the directions on the corn meal package. I often thought I was just baking it too long or something. The cornbread that I would turn out was always dry. Something was never quite right. I learned the secret to making delicious cornbread from my brother while he was visiting. He baked up a couple pans of the best cornbread I ever tasted! I am going to share the recipe with you.
Ingredients:
1 cup yellow self rising corn meal
1/2 cup self rising flour
1 egg
1 cup buttermilk (You can turn regular milk into buttermilk for baking if you need to. If you don’t know how, just ask.)
1 tblsp. oil
1/4 cup sugar
Directions:
Preheat your oven to 400 degrees. Cover the bottom of a cast iron skillet(I use a med. size one for this recipe, not a huge one) with oil and pop it into the oven to get hot. Then mix all of the above ingredients together. Pour the batter into the center of the hot iron skillet. Don’t worry, it will all spread out while it bakes and sop up the oil too. Bake for 20 minutes or until done. Take it out of the oven and rub margarine over the top while it’s still hot. This is absolutely delicious!!!