Prep 10 mins
Cook 25 mins
An old cornbread recipe originating in Arkansas
- Preheat oven to 450 degree F. Beat egg(s) in large mixing bowl. Beat in all the rest of the ingredients. Pour into buttered hot square pan, muffing cups or corn stick pans. Bake just until set. Serve piping hot with butter. Cut corn bread into squares if baked in square pan. Bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.
When I think of Granny's corn bread; Tenn. in the '40's; this is the closest I've found. I do use a little more salt, but otherwise; it's the same great stuff.. If there is any left over, it goes in the freezer for use in dressing later.