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| EASY OLD-FASHIONED CORNBREAD | |
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I've been making cornbread for years in a Pyrex dish and this is the best cornbread ever! I had to make another pan before supper started because everyone ate a piece to snack on! 1 cup self-rising flour 2 cups self-rising cornmeal 2 eggs 2 cups buttermilk (may need more if too thick) 1/2 cup (1 stick) butter cast iron skillet Preheat oven to 425°F. Mix dry ingredients. Add eggs and buttermilk. Stir together. If mixture is stiff, add more buttermilk. Mixture should be just a bit thicker than pancake batter. Spray non-stick cooking oil (Pam) in skillet. Put butter in skillet and place skillet in oven until butter is melted. Pour cornbread batter in skillet. Bake at 425°F for 30 to 40 minutes or until golden brown on top. Submitted by: Eve Murray | |
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