Mom's Cornbread
- Reviews 1
Ready In: 45 mins
Serves: 3-4
Ingredients
- 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
- 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.
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