"The belly rules the mind."--Spanish Proverb

Jenny's Cornbread Recipe

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This recipe for Jenny's Cornbread, by , is from The Dennis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannette Gibson

Category:
Category:

Ingredients:  
Ingredients:  
1 c Self Rising Flour
1 c Self Rising Corn Meal (I like the white better than the yellow)
2 Eggs
1 c Milk (may need a bit more sometimes)

Directions:
Directions:
Mix the dry ingredients in a bowl. Mix the milk and eggs in a separate bowl. Add the dry and wet ingredients together carefully. Do not over beat. The batter should be about the consistency of a cake mix. Adjust your milk to meet your need. Spray a round cake pan with your favorite cooking spray (I like the butter flavored Pam) bake in a 350 oven for 30 minutes or until lightly brown. Remove from the oven and immediately turn out onto a dinner plate, using a bread knife slice the entire pone in half and then each half horizontally. Butter liberally on the top and bottom portions and eat until your are full.

You can also thin it out just a little (the consistency of pancake batter) and cook them like pancakes. These are called corn fritters. They are good with peas, greens or stacked and eaten like pancakes with syrup.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This was Mom's cornbread recipe. I've never made it any other way. Chuck and Ted refused to allow it. Chuck said it was perfect so don't mess with perfect.

 

 

 

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