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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cornbread-Grandma Thomason Recipe

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This recipe for Cornbread-Grandma Thomason is from The Hardin Family Cookbook , 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:  
3/4 cup corn meal -self rising
1/4 cup flour - self rising
1 tablespoon sugar (if desired)
1/2 cup milk or buttermilk
1 egg
Directions:
Directions:
Heat oven to 400 º
Heat 1-2 tablespoons of shortening in black iron skillet.
Add cornbread mixture.
Bake for 20 minutes or until golden brown.

There are many variations to cornbread.
Some leave out flour. Some leave out the egg. Some use buttermilk. Some like cornbread thick. Some like thin and crunchy.
Number Of Servings:
Number Of Servings:
10=12 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is the recipe that my mother, Lois Thomason Scott learned from her mother, Savilla Hopkins Thomason.Every lunch or dinner had cornbread. I was the official cornbread baker when I was growing up!

My Great Grandmother was Caldonia Towry Hopkins. Since it was the women in the family who usually prepared the meals, it can be assumed that my Grandmother learned to cook from her mother.

 

 

 

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