1 c. white corn meal
1 T. all-purpose flour
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
1 c. buttermilk
1 egg
Mix the dry ingredients together in a medium bowl. Combine the buttermilk and egg and add to the dry ingredients stirring well. Let batter rest for a few minutes. If the mixture becomes too thick, add a little more buttermilk. Heat cast iron skillet or muffin tins in very hot oven for about 15-20 minutes. Brush well with bacon grease or oil. Bake at 450 for about 15-20 minutes until tops are golden brown.
To make fried cornbread, make batter as above. Heat a skillet or griddle and pour batter in small rounds. Brown on both sides.
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