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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula so good! If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt. Ingredients:
1 cup self-rising cornmeal |
1/2 cup self-rising flour |
3/4 cup buttermilk |
2 eggs |
2 tablespoons vegetable oil |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine all ingredients and mix well.
3. Pour batter into a greased shallow baking dish.
4. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
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