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Ethel's corn bread Recipe

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This recipe for Ethel's corn bread is from Minnie Cox 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 c self rising corn meal
1 c self rising flour
1 tsp. salt
1 tsp. baking soda
2-4 c buttermilk
Directions:
Directions:
Mix all dry ingredients thoroughly
Stir in buttermilk until mix is wet and thin enough to pour in baking dish. (9x9)
Bake at 475 for 30 minutes.
Best served piping hot, crumbled up in a bowl with sweet milk. Also see Anne's recipe for additions.
Corn bread and milk is also delicious with fresh garden vegetables - green pepper, sliced tomato, sliced onion, cucumbers - whatever is in season.
Number Of Servings:
Number Of Servings:
at least 5
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Grandma baked corn bread every day. It was a necessity and mostly enjoyed with milk. Besides Grandpa, no one ate more corn bread than Clayton Vernon. This staple must have been just the fuel needed for the hard working, get up early and work till dark farmers. These men even enjoyed corn bread and milk for snacks.

 

 

 

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