Cornbread Recipe
from my grandma
Ingredients:
1 egg
3/4 cup Buttermilk
2 tbsp oil
1 cup Self-Rising Cornmeal Mix (I use Martha White Yellow Mix.)
1 egg
3/4 cup Buttermilk
2 tbsp oil
1 cup Self-Rising Cornmeal Mix (I use Martha White Yellow Mix.)
Directions:
Preheat oven to 450 degrees. In medium bowl combine egg (beaten), milk, and oil. Stir in cornmeal. Stir until smooth. Pour into greased 6" iron skillet. (I usually pour some oil into the skillet and put it into the oven for 5 minutes. I then pour the mixture into the hot oil. This helps keep the cornbread from sticking to the skillet.) Bake 15-20 minutes until golden brown. Immediately remove from pan.
Preheat oven to 450 degrees. In medium bowl combine egg (beaten), milk, and oil. Stir in cornmeal. Stir until smooth. Pour into greased 6" iron skillet. (I usually pour some oil into the skillet and put it into the oven for 5 minutes. I then pour the mixture into the hot oil. This helps keep the cornbread from sticking to the skillet.) Bake 15-20 minutes until golden brown. Immediately remove from pan.
Just posted a comment under pinto beans, then hoped that you aren't serving them with that blighted cornbread with SUGAR! It seems to be customary in the north, as well as in West Virginia. It is terrible. Your recipe looks good, and pouring into shot skillet is a must for a good crisp crust. My grandmother's cornbread was so good that I usually ate only cornbread and green onions for supper at her house.
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