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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cornbread Recipe

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This recipe for Cornbread is from Treasures from the Galley, 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 c. yellow corn meal
1 c. plain flour
¼ c. sugar
4 level tsp. baking powder
2 tsp. salt
2 eggs, beaten
1¾ c. whole milk
¼ c. cooking oil
Directions:
Directions:
Mix corn meal, flour, sugar, baking powder and salt together.
Add milk, eggs and oil; beat with wire whisk really well.
Pour into CAST IRON skillet that has had about 2 tbsp. oil in oven getting to temperature while you mixed everything. When you pour mixture in, it should bubble and be frying. (This, next to using cast iron, is the secret). Cook until golden brown and 400°F. For crisper bread, after turning oven off, let bread remain in oven for 10 minutes. (Lord Jesus, this is good)
Personal Notes:
Personal Notes:
Now being a good ole southern boy, I had to find me a girl who could cook cornbread properly. The first 2 used mix, and I got rid of them. So after Carol made cornbread for me, no matter what she will always be a keeper. This has been a family recipe and published in their reunion cookbook many times.

 

 

 

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