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Chattahoochee Cornbread Recipe

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This recipe for Chattahoochee Cornbread is from Tucker 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:  
1 tbsp. vegetable oil
1 c. self-rising cornmeal
2 tbsp. self-rising flour
3/4 c. buttermilk
Directions:
Directions:
Preheat over to 450º. Coat a 6 inch round ovenproof skillet (or comparable-size baking pan) with oil.

Whisk together the cornmeal and flour in a medium bowl. Add buttermilk and stir.

Pour batter into the oiled skillet and bake for 20 minutes, or until a wooden skewer inserted into the center of the break comes out clean.

Let cool for several minutes before turning out onto a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
6

 

 

 

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