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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is my Kentucky mother-in-law's recipe. Instead of a round cake pan you can use a cast-iron skillet. I use a cast-iron cornbread skillet with 8 sections. BEST cornbread I ever ate!!! Ingredients:
1 cup yellow cornmeal |
1 1/2 cups self-rising flour |
2 tablespoons cooking oil |
2 eggs, beaten |
1 cup milk |
Directions:
1. Preheat oven to 450 degrees, or 425 if using glass pan. Grease & flour a round cake pan.
2. Mix ingredients well. Pour batter into pan and bake for 25 to 30 minutes.
3. Cut into 8 wedges.
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