Grandma Hensel's Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 heaping tbs flour (use 1 cup)
5 heaping tbs cornmeal (use 2 cups)
1 tsp salt
1 tsp baking powder
½ tsp baking soda
½ tsp sugar
1½ Tbs melted butter or vegetable oil, and more for coating skillet
1-1½ cups buttermilk
2 eggs, beaten
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Directions: |
Directions:Preheat a 10½ inch iron skillet at 400 degrees.
Mix the dry ingredients.
Combine the beaten eggs and one cup of the buttermilk.
Pour the milk/egg mixture into the dry ingredients, add the melted butter or oil and stir. Add additional buttermilk to produce a stiff, but pourable consistency.
Pour a little butter or vegetable oil in the hot skillet and swirl to coat the sides and bottom, then add the cornbread mixture.
Bake about 20-25 minutes until golden brown.
Enjoy!!
Note: This recipe offers a great starting point for making Mexican cornbread. To this cornbread mixture add about 8 ounces of drained, canned niblet corn, a finely chopped, seeded jalapeno and a couple handfuls of grated cheddar or Mexi-blend cheese. |
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Personal
Notes: |
Personal
Notes: Mabel (Johnson) Hensel (1893-1979) was our maternal grandmother and she was an excellent cook – nothing fancy, only using basic meat, vegetable and baking recipes. She and our grandfather Wilbur Marsh Hensel (1887-1948) were in the grocery/restaurant business during the depression, offering credit and free meals to those customers struggling in life. Grandma Mabel always had a well-seasoned, iron skillet and a ready laugh in her kitchen. Her chicken and dumplings were fabulous as well.
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