Here's a classic recipe for warm, tender, and crumbly cornbread.
1/2 stick (4 tablespoons) butter
2 cups self-rising cornmeal mix (I use White Lily)
2 large eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
Preheat oven to 400F. Add butter to an 8 or 10" skillet and heat in the oven for 5 minutes or until melted. Add cornmeal mix to a bowl and make a well in the center. Add eggs to center and beat just the eggs, then add buttermilk and oil, then mix with the cornmeal mix just until combined. Tilt the skillett to cover the bottom and sides with butter, then pour cornbread batter into the skillet. Bake 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Invert the pan over a cutting board and cut into triangles with Old Country Kitchenware Spatula to serve.
6 comments
To Katherine : you don’t need self rising flour with the salt and baking powder
I love the tall square pan, I will be ordering real soon!
Katherine. Try kroger.com or Walmart.com to order White Lilly Self Rising Corn Meal!!!
Katherine, it sounds like your best bet is to then make cornbread from scratch! Here’s a recipe below
1 cup cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 large eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
I can’t find self rising cornmeal in Utah! Can you suggest somewhere I can order some.