imageAuthor Note: This recipe is adapted from At My Grandmother’s Knee by Faye Porter.

stick butter

1/2 cup self-rising flour

1/2 cup  self-rising cornmeal

large eggs

1/2 cup buttermilk (buttermilk substitution:  combine 1/2 cup milk and 1/2 tsp of vinegar, let sit for 5 minutes)

  1. Preheat the oven to 400 degrees.
  2. In a medium bowl combine the flour, cornmeal, eggs and buttermilk.
  3. Melt the butter in an 8-inch round cast-iron skillet in the oven until melted. Remove the skillet from the oven once the butter is melted (but not browned)
  4. Add the melted butter and stir to combine. Pour the mixture into the hot cast-iron skillet.
  5. Bake for 20 minutes, or until lightly browned.

One thought on “Cornbread

  1. Pingback: Savory Cornbread Pudding with Leeks, Bacon and Sage | a pleasant little kitchen

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