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Cornbread - "Mama's" (Bernice) Ball's Recipe Recipe

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This recipe for Cornbread - "Mama's" (Bernice) Ball's Recipe is from Cookin' with Balls, 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 eggs
1 1/4 cups whole milk
2 cups self-rising corn meal
2 tbsp shortening
1/2 cup chopped jalapeno's (optional)
1 seasoned heavy black skillet
Directions:
Directions:
Preheat oven to 450 degrees.

Place 2 tbsp shortening in skillet and heat until completely melted. Beat eggs thoroughly in a bowl. Measure 2 cups cornmeal; add eggs and gradually stir in milk. Add chopped jalapeno's at this point (optional). Roll the melted shortening around in the skillet so that all sides and bottom are completely coated then fold in the excess heated shortening from the skillet into the cornmeal mix.

Pour mix into hot skillet and level with spoon. Set skillet in middle rack in preheated oven. Bake for 20-25 minutes until brown.

Turn skillet upside down, dropping cornbread onto platter.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Kathy says that the secret to making great cornbread is to have the skillet real hot when you pour the mix into it. I believe this, because Kathy learned from Mama and they were both wonderful cooks.

 

 

 

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