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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Super moist cornbread Recipe

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This recipe for Super moist cornbread is from Mama, Teresa, and Linda's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups self-rising cornmeal
2 cups buttermilk
1 large egg
1 tablespoon sugar
1/3 cup butter
Directions:
Directions:
STIR together the first 4 ingredients in a large bowl.

MELT butter in a 10-inch cast-iron skillet in a 425 degree oven 5 minutes. Tilt skillet to coat evenly with butter.

POUR cornbread batter into the buttered skillet.

BAKE at 425 degrees for 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool or eat while still hot.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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