Sweet Southern Cornbread Ala Nita
Fifty four years of cooking Southern food, plus mentoring by good Southern cooks has led to this tried and true delicious cornbread! Enjoy!
INGREDIENTS
Nutrition- 2cups white lily self-rising cornmeal mix or 2 cups martha white hot rize cornmeal
- 1 1⁄2cups boiling water
- 1 1⁄4 - 1 1⁄2
- 1⁄4
- 1 -2large fresh egg
- 1teaspoon table salt
- 2tablespoons granulated sugar
- 1
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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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