Cornbread

  • Self-rising corn meal
  • Self-rising flour
  • sugar
  • butter/fat
  • buttermilk

The following is for my little corn stick pan. I used to make more, but we just ate it. This way, we eat less. Control the food. Sorry Gwen

  • 3 T self-rising meal
  • 1 1/2 T self-rising flour
  • 1/2 tsp. sugar, optional (for browning only; this isn’t cake)
  • 2 T butter, oil, shortening, or combination of butter/shortening
  • plus oil and butter for pan

  • Buttermilk
  1. Heat oven to 450. Prepare pan by putting in a little oil and just a smidgen of butter for taste. Pop in oven to melt while you mix the batter.
  2. Mix meal, flour and sugar. Cut or stir in butter. Add enough buttermilk to moisten, not thin. Then add just a bit of water to thin a bit.
  3. Pour into cornbread stick pan, which you took out of the oven before the butter started burning.
  4. Bake at 450 for about 10, 11, 12 minutes or until light golden on top.
  5. Since my pan makes 7, I eat one, then divide the rest evenly between Papaw, Me and Nat. Or give Papaw 3 and pretend I’m a martyr.

 

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