"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

My Mother's Cornbread Recipe

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This recipe for My Mother's Cornbread, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Myles Bundy
Added: Saturday, May 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. white corn meal
1 c. flour
1 tsp salt
1/2 tsp. baking soda
2 rounded tsp. baking powder

1 or 2 eggs

buttermilk (see below)

Directions:
Directions:
Preheat oven to 400 or 450 .

Stir dry ingredients together, add egg(s) and enough buttermilk to make a batter, "sloppy like whipped cream."

Put a piece of lard the size of a small egg in a large iron skillet and heat in the oven until hot, but not smoking.

Scrape the batter into the hot skillet and bake 30 minutes or until done. If the top is not brown enough and the cornbread is done, finish browning it under the broiler.


My mother (Rebecca Crawford Myles) liked her cornbread with no sugar and a texture she called "sad" (moist).

My husband, Vernon loved this cornbread and learned to make it. It became one of his specialties. There was a period when he'd make it three times a week, in a black iron skillet. My mother used to say only Yankees put sugar in their cornbread.

Number Of Servings:
Number Of Servings:
8

 

 

 

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