 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 9 |
|
Taught to me by my grandmoter, this recipe has been used in our family for over 100 years. Ingredients:
3 tablespoons corn or peanut oil |
1 cup yellow cornmeal |
1 cup all-purpose flour |
1 teaspoon baking soda |
1 tablespoon baking powder |
1 teaspoon salt |
1 cup buttermilk |
2 beaten eggs |
4 tablespoons corn or peanut oil |
Directions:
1. Prehear the oven to 450 degrees Fahrenheit.
2. While the oven is heating, put 3 tablespoons of oil into a 10-inch cast-iron square skillet and put the skillet into the oven to get HOT.
3. In a large mixing bowl put all the dry ingredients and thoroughly mix them.
4. Make a well in the dry ingredients and add the wet ingredients, mixing them in place.
5. Stir vigorously to develop the gluten, which holds the cornbread together.
6. Remove the HOT skillet from the oven carefully.
7. Making sure the batter is thin enough to pour, pour the mixed batter into the center of the skillet.
8. It will spread and start cooking immediately. Return the skillet to the oven for 12 minutes.
9. Remove the cornbread from the oven when it is nicely browned on top.
10. Allow the bread to cool down a bit and cut, while still in the skillet, into 9 pieces.
|
|