Amanda's Famous Cornbread (Not Sweet, No Sugar)

Submitted by kittysomerville

"I grew up in a household where putting sugar in cornbread was tantamount to blasphemy. What I have here is a slightly modified version of my grandmother's recipe. This cornbread is so good, I'm constantly asked to bring it to gatherings! Serve it with butter or by itself. It complements nearly any Southern dish!"

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 1 pan
• Serves: 8

ingredients

• 2 cups self-rising white cornmeal (Martha White buttermilk flavored if you can find it)
• 2 tablespoons all-purpose flour
• 2 eggs
• 2⁄3 cup milk
• 2⁄3 cup buttermilk
• 1⁄3 cup mayonnaise (Kraft is my favorite)
• 3 tablespoons vegetable oil (or enough to coat the bottom and sides of pan)

directions

1. Preheat oven to 375°.
2. Combine all ingredients except the vegetable oil.
3. Coat bottom of frying pan with vegetable oil and heat on high until right before it reaches the smoke point. You want it to sizzle when the batter is poured inches.
4. Pour in the mixture and let it fry for about 30 seconds give or take depending on how hot your oil was, then put in oven.
5. Bake until top is slightly golden about 25-30 minutes.
6. Remove and invert onto a plate so you can show off that lovely golden crust!
7. Cut into slices and enjoy! It looks extra pretty if you cut it into triangle shaped pieces like you would cut a pie. :).
8. Note: It took me a bit of practice to get the oil temperature and timing right, so if yours doesn't turn out as pretty, just keep trying!