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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cornbread Recipe

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This recipe for Cornbread is from The Dunn 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:  
2 cups self-rising cornbread mix (I like White Lilly or Mother's Best) .
2 T. self-rising flour
1 cup buttermilk
1/4 t. baking soda
2 T. oil
Directions:
Directions:
Preheat oven 475º-500º. Mix all ingredients. If it appears to be too thick, add a little water. Pour into well greased iron skillet or cornbread stick pan. Bake approximately 15 minutes or until it is as brown as you like.
Personal Notes:
Personal Notes:
This is Mama Watson's recipe. To make it crusty, preheat the skillet with oil in it. You can add 1 egg to make it softer but I only do this when I'm making cornbread for dressing.

 

 

 

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