Sweet Southern Cornbread Ala Nita
photo by DarksLight
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 473.18 ml white lily self-rising cornmeal mix or 473.18 ml martha white hot rize cornmeal
- 354.88 ml boiling water
- 295.73-354.88 ml whole milk (I use buttermilk) or 295.73-354.88 ml buttermilk (I use buttermilk)
- 59.14 ml butter, melted
- 1-2 large fresh egg
- 4.92 ml table salt
- 29.58 ml granulated sugar
- 0.25 ml baking soda (TO ADD JUST BEFORE BAKING)
directions
- 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.
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RECIPE SUBMITTED BY
Nita Holleman
Franklin, NC
We hail fom Central Georgia, but live in our fifth Southeastern State -- Georgia, South Carolina, Florida, Tennessee, North Carolina (USA). I have been cooking Southern food for more that fifty (50) years. My mentors were my grandfather, my husband's favorite aunt, and several maids/cooks who worked in our home.
I guess the best cookbook you can own would be the all time favorite, "Joy Of Cooking." Although not ethnic, it has lots of basic cooking information in it. I've given it as a gift to all our family.