Ingredients
-
1
-
1/2
-
1
-
1
-
1/2
-
1/2
-
3
-
1
-
1 1/2
-
-
-
-
-
-
Directions
Old Fashioned Southern Cornbread,This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.,I made this just as written but only had a 9 pan so it didnt rise much, in fact it looked like a large flat cookie! This was one of the worst recipes Ive tried for cornbread. Ive tried so many and have not succeeded in making cornbread at all. I dont own a black iron pan and although I grew up having one in the family, I cant fathom using a pan that isnt supposed to be washed out. The cornbread was severely lacking in taste. The best Ive tasted is Marie Callendars out of California but Im in Florida now. So, my search continues for the best tasting CB.,It was editable but could be better. Going to try a bit more sugar next time, neither my husband or I could put our finger on just what was missing. At times we thought it was too dry but then decided that wasn’t quite right either. I cooked it in a cast iron skillet, preheated it but the pan got too hot and the bottom was a bit to brown for me.
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Steps
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1
Done
|
Grease an 8-Inch Round or Square Baking Pan (or, For More Authenticity, a Cast Iron Skillet). Preheat Oven to 425. Place Pan in Oven to Preheat. |
|
2
Done
|
Combine Cornmeal, Flour, Salt, and Sugar in Mixing Bowl. Add Corn Oil and Use a Cutting Motion With Spoon So That Oil Will Be Well Blended With Other Ingredients. Add the Boiling Water and Mix Well. |
|
3
Done
|
Add Cold Milk and Stir. Let Stand For a Few Minutes Until Batter Has Cooled to Room Temperature. |
|
4
Done
|
Mix in Egg and Then Baking Powder; Beat Briskly. |
|
5
Done
|
Remove Preheated Pan from Oven and Pour in Batter. Bake Until Lightly Browned (approx. 20 Minutes). |
