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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Bubba's Cornbread Recipe

5 stars - based on 2 votes
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This recipe for Bubba's Cornbread is from Shay's Travels, 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:  
1/4 lb margarine, melted
4 green onions, chopped
2 cups all purpose flour
1 cup granulated sugar
2 cups 7 Up
2 cups cornmeal
2 large eggs
1 cup buttermilk
2 Tbs baking powder
1 tsp salt
Directions:
Directions:
1.) Combine dry ingredients in a mixing bowl.
2.) Add liquid ingredients ( reserve a couple tablespoons of the melted margarine to brush on top of finished bread) and mix with wire whisk until thoroughly combined.
3.) Generously grease a large cast iron skillet( about 10" - 12" should do) or 10"round cake pan and fill with batter. Bake in 350º oven until top is golden brown and toothpick inserted comes out clean.
4.) Use remaining melted margarine to brush generously over top of finished cornbread. Allow to cool a bit before cutting, as you would a pie.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Another recipe that Janice Holt and I found at the Buddy Guy Blues Club (Legends) on Walbash Street in Chicago. It goes wonderfull with the Legendary Crawfish Etouffee also found in this cookbook.

 

 

 

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