Southern-style real cornbread as made by my mother and grand mothers. This is not corn cakes, such as those made with mixtures of flour and sugar, this is real authentic cornbread. No, it will not taste like any of the box mixes, but much better. This recipe has no flour.
Ingredients: [‘self-rising cornmeal’, ‘eggs’, ‘vegetable oil’, ‘buttermilk’, ‘sugar’]
Quantity of Ingredients: [“2 cups self-rising cornmeal”,”2 eggs”,”2 tablespoons vegetable oil or 2 tablespoons corn oil”,”2/3 cup buttermilk or 2/3 cup whole milk”,”2 tablespoons sugar”]
Number of Servings: 8
Steps: [‘1. Preheat oven to 400 deg. F.’, ‘2. In a bowl, add all ingredients except buttermilk and mix to loosely combine.’, ‘3. Add buttermilk (more or less) to the consistency of a wet oatmeal. Mix needs to be combined. Lumpy ok, hand mix. You do not need a mixer.’, ‘4a. Spray a 12 count cupcake or muffin pan with nonstick spray. Evenly distribute the mix in the cups. Each cup should be 1/2 to 3/4 full.’, ‘4b. Optionally, you may use a cast iron skillet. Place in oven while mixing ingredients to preheat. If you like, you may put a tbsp of butter in the bottom to melt. Do not burn the butter, and use a potholder to remove from the oven to a heat-safe surface. Pour the cornbread mix in through the butter. Return to oven.’, ‘5. Bake 15 to 20 minutes until the center rises and the top and edges are golden brown.’, ‘6. Let cool, cornbread should pull away from the sides. Serve warm with butter. I like butter and ketchup.’, ‘Note 1: in the old days, the oil was substituted with bacon grease from a container left near the stove to catch drippings after frying. It definitely adds a great flavor.’, ‘Note 2. Sugar is not necessary, but if you have a sweet tooth add whatever you like. You may also add corn, peppers, and a taco seasoning for a “Mexican style”.’, ‘Note 3. A dryer mix (less buttermilk) makes a good base for hush puppies or pan fried corn fritters or dodgers.’]