Mother's cornbread
Mother's cornbread
Ingredients/Components
- buttermilk - 1/2 1
- eggs, beaten - 2 item
- butter, melted - 1/3 c
- flour self-rising - 1 c
- cornmeal self-rising - 3 c
- water to finish batter - 1 item
How to make mother's cornbread:
Mix all ingredients except water. Let it set for a few minutes and then rework the batter, adding about 1/2 cup water or a little more. Preheat oven to 450°. Best baked in an iron skillet (8-wedge skillet). Grease 8-wedges skillet with Crisco and put in preheated oven until Crisco melts and skillet is hot. Pour batter in skillet. If the batter starts to sizzle, then the pan is just right. Makes a good crust on cornbread. Bake 5 minutes on lower rack of oven. Cornbread will start to rise. Move up in oven and bake until golden brown. Makes 2 pans of bread.Recipe categories: Breads, American, Southern u.s..
Rating:
Related ingredients:
sifted all-purpose flour, ground beef, jiffy cornbread mix, 1/2 cups brown sugar, cup sesame seeds, oleo and 1/2 c, overripe bananas, mashed, wheat bran cereal not flaked, box 15 ounce 6 cups raisin bran, low-cal or regular mayonnaise
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