Recipe by Nita Holleman
Fifty four years of cooking Southern food, plus mentoring by good Southern cooks has led to this tried and true delicious cornbread! Enjoy!
Top Review by DarksLight
I'm so sorry for this review... The reason for 2 stars is because it was easy to perpare & it looked good,However it took more then 40 mins & was rubbery,dry & was NOT sweet,This will not be made again,Again,I'm so sorry for this review :(
- 2 cups white lily self-rising cornmeal mix or 2 cups martha white hot rize cornmeal
- 1 1⁄2 cups boiling water
- 1 1⁄4-1 1⁄2 cups whole milk (I use buttermilk) or 1 1⁄4-1 1⁄2 cups buttermilk (I use buttermilk)
- 1⁄4 cup butter, melted
- 1 -2 large fresh egg
- 1 teaspoon table salt
- 2 tablespoons granulated sugar
- 1 pinch baking soda (TO ADD JUST BEFORE BAKING)
Directions See How It's Made
- Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375°F oven.
- Or, grease an 8x8x2-inch baking pan.
- In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
- Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
- Combine this mixture well with the remaining ingredients except baking soda.
- Add buttermilk slowly.
- Batter should be smooth and wet, but don't over mix.
- When mixed, just before pouring batter up, mix in the pinch of baking soda.
- Immediately pour batter into preheated oven and hot skillet or pan.
- Bake for about 40 minutes or until golden brown.
- Remove from pan and serve.