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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Granny’s Cornbread Recipe

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This recipe for Granny’s Cornbread is from Aldy Family and Friends 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:  
1½ Cups Martha White Self-Rising White Cornmeal
(If no SR add ¼ tsp Baking Powder and ¾ tsp salt to Non self-rising cornmeal)

1½ Cups Unbleached gold medal Flour
(Add 2¼ tsp baking powder and 1 tsp salt)

2 TBSP Sugar
3 TBSP Avocado Oil
2 Cups Milk
4 Eggs

Separate: 4 TBSP avocado oil for pans
Directions:
Directions:
Mix all together in a bowl until well blended. batter should be soup and pouring consistency.

Get 2 cast iron skillets. Place 2 TBSP avocado oil in each pan and sprinkle a tsp of cornmeal into each one. Heat over pans over a medium heat.

Allow pans to heat up slightly then pour batter equally into the two skillets. Oil will rise on the edges of the cornbread. Using a pastry batter, gently spread the oil across the top of the batter. This will help the cornbread to brown golden.

Cook for 30 minutes.
Number Of Servings:
Number Of Servings:
16-24
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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