Tuesday, June 16, 2009

Southern Style Cornbread

2 cups corn meal
1 cup flour
2 eggs
½ cup oil
¾ quart buttermilk
1 tablespoon sugar
1 teaspoon salt
½ teaspoon baking soda

Pre-heat oven to 400˚

Pour half the oil in a standard size cast iron skillet and heat on top of stove

Mix all ingredients in a large bowl and pour into hot skillet

Bake at 400˚ for 20 – 25 minutes or until lightly browned on top

Cool then turn out onto cutting board and cut into pie wedges
This is a heavy type of corn bread (not cake type)
“Southern Style” goes great with soups, stews and beans
This recipe has been handed down from Granny Goose

This is "cornbread" to me. This is the cornbread I grew up with and the sweet cake type of corn bread just doesn't seem right to me. This corn bread is hearty and goes great with soups and stews, beans or chili.

1 comment:

  1. Yummy! I've been hungry for cornbread. This looks good!