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This is a very simple cornbread recipe from my dad's sister who lives in Danese, WV. I did discover, however, that "bread flour" is not the same as "self-rising flour" ... duh! As my aunt does, I use a cast-iron skillet and only use that for this specific baking need. Of course, if you do not have a cast-iron skillet then a 8x8 baking pan will do. The cornbread will rise about 1" but if you like a thicker cornbread then you'll want to add baking powder to get that additional rise. Also, while it's heating up, I'll put my skillet in the oven so the crust/bottom of the cornbread will have a nice (slight) crunch to it. If you prefer a softer cornbread just pour the mixture into the cold seasoned skillet or baking pan that has been coated in oil or baking spray. This recipe makes a great staple and easy meal with pinto beans, or crumbled up in a bowl with buttermilk poured over top of it -- that's how my dad likes it. ENJOY!!
Units: US | Metric
Serving Size: 1 (68 g)
Servings Per Recipe: 4