Recipe by lucid501
This cornbread is so simple and so yummy. This is not a sweet cornbread, and is drier than the typical super-moist cornbread you usually see. It is wonderful eaten warm with butter. I am listing the ingredients as required for my small (6 inch) cast-iron skillet. See Notes for tips on adjusting the recipe for a larger pan.
Top Review by Annacia
When I tagged this I didn't realize that it ask for self rising cornmeal. I wasn't able to find any around here so I upped the flour to 2/3, added an egg white and a good pinch of salt to be sure it would rise and add the salt that was missing because I used plain cornmeal. I don't feel that I can honestly assign stars because of my changes. I can tell you that I enjoyed the out come and greatly appreciate that it has no sugar in it. Made fot Photo Tag.
- 1 tablespoon shortening or 1 tablespoon butter
- 2⁄3 cup self-rising cornmeal
- 1⁄3 cup self-rising flour
- milk, enough to make a pourable, but not too thin, batter (mine is the consistency of cream of wheat)
Directions See How It's Made
- Place 1 tbsp shortening (or butter, or bacon grease) in a oven-proof skillet, preferably cast iron. (These ingredient ratios are for my 6" skillet).
- Put skillet in oven and turn to 400. Let oven and pan preheat for 10-15 minutes or until shortening is melted.
- While pan is heating, mix cornmeal mix with flour and add enough milk to make a pourable, but not too thin, batter.
- Carefully remove preheated pan from oven and pour in batter. Pan should be hot enough that batter begins to cook around the edges almost immediately.
- Batter should only reach about 1 inch high in the pan, or about halfway, as cornbread will rise---if you have too much batter, discard extra or reserve it for another batch. I haven't tried saving it for later, but I would imagine it would keep for a day or so in the fridge before baking.
- Bake cornbread at 400 for 25-30 minutes, or until golden brown and cornbread tests done when toothpick is inserted in center.
- Note: This recipe can easily be adjusted for a larger pan. The basic ratio is 2 parts cornmeal to 1 part flour, and then enough milk to make it thin enough to pour, but not too thin. I find that my batter has the consistency of semi-thick cream of wheat. Baking time may need increased for a larger pan.