Prep 20 mins
Cook 45 mins
Fifty four years of cooking Southern food, plus mentoring by good Southern cooks has led to this tried and true delicious cornbread! Enjoy!
- 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)
- 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.
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 :(