Thursday, March 19, 2009

The perfect Southern cornbread

Again by popular request, here's my recipe for - guaranteed - light 'n' fluffy cornbread:

Joltin' Django's Cornbread


1 cup self-rising corn meal (preferably Martha White)
A little less than a full cup of milk
1 egg
1 teaspoon vegetable oil


Pour oil into an 8-inch skillet and rub into all "corners." Put skillet in oven and preheat to 400 degrees.

Mix corn meal, milk and egg in a shallow mixing bowl.

When oven is "ready," remove skillet and pour corn meal-mixture in.

Bake for 12-15 minutes (remove when the top is golden brown).


Brian Stanley said...

Cornbread is definitely a born in the south food. I got here in 1986 and I still hate cornbread.

Mister Jimmy said...

Liked your soup, and the cornbread was tasty; love the meatloaf, but the best cornbread won't be seen anytime soon in this life 'cause it could only be made by my grandmother on my mother's side - God keep her.
To borrow from a certain blogboy -
so there!