"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mother's "From Scratch" Cornbread Recipe

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This recipe for Mother's "From Scratch" Cornbread, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debi Hardridge
Added: Tuesday, August 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. buttermilk
2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1 egg beaten
roughly about a cup and half of corn meal, more or less depending on thickness of the buttermilk, size of the egg, yadda yadda

Directions:
Directions:
Use a small iron skillet (I think size 8 or 9?) or use cornstick pans like Gaga and Glenn like. You should get them well greased with Crisco and then heat either over a burner or in the oven. Have enuf Crisco in there so that you can sprinkle a bit of cornmeal in and it will sizzle. This enables the cornbread to crisp a little and not to stick. All you do is mix all the ingredients together, beating with a fork all along. Add the cornmeal last until it is the right consistency for pouring into the heated pan(s). It will sizzle and perhaps some of the Crisco will bubble a bit around the edges. Stick it immediately into a 425 oven and bake til it is done to your liking. Amount of time will vary depending upon what you are baking it in. Probably 20 to 30 minutes.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
15 plus baking
Personal Notes:
Personal Notes:
If it crumbles too much you are probably putting too much meal. Try a looser batter next time. (Mother always liked white meal best,but I like yellow too--either will work)

 

 

 

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