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Cornbread - "Mama's" (Bernice) Ball's Recipe Recipe

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This recipe for Cornbread - "Mama's" (Bernice) Ball's Recipe, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mama (Bernice) Ball
Added: Sunday, June 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 1/2 cups whole milk
2 cups self-rising corn meal
2 tbsp shortening
1 seasoned heavy black skillet

Directions:
Directions:
Preheat oven to 450 degrees.

Place 2 tbsp shortening in skillet and heat until completely melted. Beat eggs thoroughly in a bowl. Measure 2 cups cornmeal; add eggs and gradually stir in milk. Roll the melted shortening around in the skillet so that all sides and bottom are completely coated then fold in the excess heated shortening from the skillet into the cornmeal mix.

Pour mix into hot skillet and level with spoon. Set skillet in middle rack in pre-heated oven. Bake for 20-25 minutes until brown.

Turn skillet upside down, dropping cornbread onto platter.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Kathy says that the secret to making great cornbread is to have the skillet real hot when you pour the mix into it. I believe this, because Kathy learned from Mama and they were both wonderful cooks.

 

 

 

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