Cornbread - The Easy Way Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 egg
2 cups cornmeal
1 1/3 milk or buttermilk
1/4 cup bacon drippings, vegetable oil or Crisco
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Directions: |
Directions:Heat oven to 350º
Place black cast iron skillet/pan in the oven with oil to melt.
Place 2 cups cornmeal in a bowl.
Add 1 egg (optional)
Add 1 1/3 cups milk or buttermilk
Stir together well. Adding more milk as needed for cake batter consistency.
Pour into the prepared skillet.
Bake 30 minutes or until golden brown. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 -40 minutes |
Personal
Notes: |
Personal
Notes: Cornbread was a very traditional addition to all lunch and dinner meals in the south. This recipe is an old and very easy cornbread recipe. James William Hardin or Jim as we lovingly called him really enjoyed his cornbread. His favorite version was to actually leave out the egg as his Aunt Sabra Hardin had prepared. My mother, Lois Scott, always used an egg.
Melting the oil in the pan and adding the mixture to the hot skillet makes for a very crunchy crust which many people prefer.
It is always fun to use other types of cast iron pans, corn bread sticks and muffin pans. Jim's favorite was cornbread sticks, thin and crunchy
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