This is the absolute best cornbread you'll ever eat and so easy to make. I know you're going to love it. If you dare to use flour and sugar along with this recipe, you'd better be making a cake! True southern cornbread has NO sugar. PLEASE COMMENT, LIKE AND SUBSCRIBE!! Recipe is below.
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Hands That Cook
P.O. Box 44
Choc AL 36254
No act of love, however small, is ever wasted
1 cup Martha White Buttermilk Cornmeal Mix
1 cup buttermilk I prefer whole buttermilk
1 egg - Use a large or extra large egg
1/2 cup mayonnaise
Preheat oven to 450
In an 8 inch cast iron skillet place 1 tsp. of bacon grease and place in the oven to heat up with the oven rack in the middle position. DO NOT remove the pan until it smokes and the oven is fully preheated.
When the pan is smoking, leave it in the oven until you mix all the ingredients above and the mixture is ready to pour into your skillet. DO NOT mix ahead of time or the cornmeal mix will rise in your mixing bowl, wait until the oven and pan are "ready". Pour the mixture into your smoking pan and place back into the oven. Bake 20 minutes and top is a medium brown. **** If you want to use a 10" skillet, use 1/2 cup more of the cornmeal & 1/2 cup more buttermilk....but there is no need to increase the mayonnaise or egg. Increase the time about 5-7 minutes longer for the 10" skillet bake. Enjoy!!
17 сен 2024
