Breads

Cornbread By Doris

  • 3/4 cup Yellow self-rising corn meal
  • 1/3 cup Flour, self rising
  • 1 tablespoon Sugar (opt)
  • 1 Egg
  • 1 Tbsp Oil
  • ~ Buttermilk

    • Pre heat oven to 450°. This recipe isfor a small iron skillet but you can double it for a large one.

    Mix all dry ingredients and enough buttermilk to make it the right consistency.

    Heat iron skillet on top stove with the 1 Tbsp oil. Pour batter in hot skillet and put in oven.

    Bake about 15 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!