We almost didn’t post this recipe. Making cornbread was such a simple, every day thing for Mama Peggy that she never thought about writing down a recipe. Who needs a recipe for cornbread? Well, some of us do! And here’s how you can make it like Mama Peggy.
Ingredients
- ▢ — 2 lg eggs
- ▢ — 2 cups buttermilk
- ▢ — ¼ cup Crisco
- ▢ — 2 cups self-rising corn meal mix
- ▢ — ¼ cup all-purpose flour
Note
-
If you make this with regular corn meal (meaning not self-rising), add 2
tsp of baking powder and leave out the ¼ cup of all-purpose flour
Instructions
- ▢ — Heat oven to 450 degrees.
- ▢ — Coat 8 or 9 inch skillet or cornbread pan with Crisco.
- ▢ — Beat egg in medium bowl.
- ▢ — Stir in buttermilk, Crisco, corn meal, and flour and mix until smooth. Batter should be pour-able. If too thick, add a little more buttermilk.
- ▢ — Place the skillet or cornbread pan you prepared into the oven 7 to 8 minutes until hot (this helps with your crust).
- ▢ — Pour your prepared mixture in the the skillet or pan.
- ▢ — Bake 20 to 25 minutes or until golden brown.
- ▢ — For a little extra richness, remove cornbread after it has started to rise and coat the top with butter, then place back in the oven to finish.
Tina
April 19, 2017 4:38 pmThank you very much for posting this. My mother learned from my grandmother how to make buttermilk cornbread just like this, and I’ve been looking for a recipe since the 80s! My mom never measured or used a recipe, so I was afraid this treat was gone forever. Can’t wait to try it – it looks just like theirs! Thank you!!