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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe makes a small cornbread and has a light texture. It comes from the Martha White Southern Sampler Cookbook. Ingredients:
1 egg |
2/3 cup buttermilk |
1 tablespoon water |
1 tablespoon vegetable oil or 1 tablespoon melted shortening |
1 cup self-rising cornmeal mix |
3 tablespoons self-rising flour |
Directions:
1. Preheat oven to 450. Grease an 8-inch cast-iron skillet or baking pan and place in oven to heat. Beat egg in mixing bowl. Add remaining ingredients; stir until smooth. Pour batter into prepared pan.
2. Bake for 20 to 25 minutes or until golden brown.
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