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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This is one of those old southern recipes handed down from generation to generation. My grandmother never measured anything, but this is just about as precise as I can get. This cornbread is made with white cornmeal, and has a slightly salty taste. It goes great with a just about any southern meal, or just break it up in a big glass of milk by itself. Ingredients:
1 cup all-purpose flour |
1 1/3 cups self-rising white cornmeal (martha white) |
1 cup buttermilk |
1 cup whole milk |
1/2 cup i can't believe it's not butter |
1 teaspoon salt |
2 tablespoons canola oil |
Directions:
1. Heat oven to 400 degrees.
2. Place 1/4 cup margarine in dark coated 8 pan (cast iron works well) and heat in oven until hot.
3. Meanwhile, mix together flour, corn meal, milk, buttermilk, salt, 1/4 cup margarine, and canola oil.
4. Pour into thoroughly heated pan and bake at 400 degrees for 45 minutes.
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