Mama always made her cornbread in an iron skillet... it was an old cast iron skillet that was "seasoned well" and her cornbread was a usual accompaniment to soup, chili, or to be used in her famous cornbread stuffing!
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
Directions
Preheat oven to 375 degrees. Mix together all ingredients except butter. Melt butter in 10-12 inch cast iron skillet. Remove from heat. In another bowl, mix remaining ingredients until well blended and few lumps remain. Pour batter into the skillet and stir until the butter is blended.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
*Note that I made the change to use a mixture of whole wheat and all purpose flour... Mama always used all purpose flour.
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