Granny's Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup White Lily self-rising corn meal
¼ cup Southern Mills baking mix or Bisquick
1 cup whole buttermilk
1½ tbsp canola oil
Crisco Shortening
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Directions: |
Directions:Preheat oven to 450º. Grease an 8 inch iron skillet with Crisco. Set aside. Mix together the first 4 ingredients until their are no lumps. Pour into the prepared skillet. Bake for 15-20 minutes or until the top of the bread is golden brown. Immediately flip cornbread onto a cooling rack. You can also flip the bread onto a plate but will need to place a case knife unto the bread to prevent condensation underneath.
You can also use a 6 inch skillet if you prefer a thicker pan of cornbread. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
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Personal
Notes: My Mom's cornbread was the best. This is a fact. There is no telling how many pans she made in her lifetime. It was always perfect. Crispy crust and a soft, fluffy inside. I tried for years to get my cornbread to be half as good as Mom's. She told me how to make it but it never came out right. I finally got her to show me every detail of how she made it and I finally got pretty close. I think about my Mama every time I make cornbread. I have her wooden spoon that she used when she made hers. Somehow, I think it makes my bread turn out a little better. When I smell the bread cooking, it takes me back to her kitchen and reminds me of the countless, delicious meals she cooked for out family.
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