Homemade cornbread



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Corn Bread

Try using Autry House Yellow Plain Corn Meal
1 cup of cornmeal
1 cup unbleached flour (I use King Arthur 100% whole wheat) you can use any unbleached flour)
1 1/4 cups of butter milk-- if you do not have butter milk, put 1 1/2 tsp of White House Apple Vinegar in the milk and stire
2 Eggs - I use EZ Eggs because of the health benefit
1 Tbs of Aluminum Free Baking Power - I use Rumford's
1 Tsb baking soda(optional)
1 Tbs Onion powder
1 Tsb Salt
1 Tsb Pepper
2 or 3 Tbs of Canola oil in a cast Iron prying pan in the oven for at least 10 minutes. Take out carefully, it will be very hot.

Set oven at 425 and cook for 20 to 25 minutes. To check, put tooth pick in center and see if comes out clean. If it's clean, it is done. Shake pan side to side, it should spin and not stick.
Mix all dry ingredients to gather and blend well
Beat eggs and then add them to the milk, pour into bowl with dry ingredients and blend with a rubber mixer.
Take the pan out of oven and pour most of the canola oil into the corn bread mix and stir, be sure to leave some of the oil in the pan and make sure sides of pan have some oil on them to keep from sticking.
Enjoy, this was my Great Grand Mothers Recipe and I cook it in a pan that she used. Probably over a 100 years old and has had nothing but Corn Bread cooked in it.
You can cut this recipe in half for 6 inch pan, except Baking Powder and milk mixture, make milk 3/4 of a cup. With either recipe, you can add more milk if it too stiff.
This is for us old folks that don't like sweet corn bread.
Enjoy if you try it, also good for desert, split slice in half, put in toaster oven with butter on it. After it melts butter and crisps up a little, put GrandMa's Unsulphured Molasses on it and enjoy for desert or breakfast.

Jerry Moesley more than 3 years ago



GENE BROOKS more than 4 years ago

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