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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Not sweet, just yummy! No, mom never used an egg in there, but she always oiled the heck out of her skillet and used full-fat buttermilk, which kept it moist. It is definitely an Appalachian version of cornbread that one either loves or hates! Ingredients:
1 1/2 cups cornmeal |
1/4 cup flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 3/4 cups buttermilk |
Directions:
1. Heat oven to 350.
2. Mix dry ingredients, then add buttermilk.
3. Pour into muffin tins or into an oiled, heated 8 cast iron skillet.
4. Baking time depends on tin, 25 min for muffins and about 35-40 for skillet. Just watch for it to get gold on top!
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