This is my best friend’s quick, easy way to make cornbread. She was a great southern cook and this went well with most of the meals she cooked. Johnnie passed away from cancer July, 2011
1/2 cup self-rising flour
2 cups corn meal
Baking powder
1 egg
Milk
3 eggs
1/4 cup oil
To make buttermilk corn bread use buttermilk instead of milk. Add 1 tbsp sugar.
Put the dry ingredients in a bowl, add milk and stir until it is a batter. Oil a hot IRON skillet, sprinkle corn meal in bottom and pour in batter. Bake at 375-400 until brown on top.
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