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Corn Bread


By Kathy Coffey
Created: November 12, 2012 Last Updated: November 11, 2012
Related articles: Life » Food
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Cornbread that’s moist and delicious in a cast iron skillet. (Photos.com/thewildasins)

Cornbread that’s moist and delicious in a cast iron skillet. (Photos.com/thewildasins)

Gather up four ingredients and come on into the kitchen, and Mama will show you how to make cornbread that’s moist and delicious. The eggs are the key ingredient that will make your cornbread rise and be nice and fluffy. If you don’t have a cast iron skillet, you can use a glass pie dish. Spray it with nonstick cooking spray and don’t preheat it.

Here’s what you’ll need:

  • 2 cups self-rising cornmeal
  • 1/3 cup vegetable oil (or bacon grease if you have it)
  • 2 eggs, slightly beaten
  • 1 cup milk

Instructions:
Preheat oven to 425 degrees F.

Grease a 9-inch cast iron skillet with either shortening or bacon grease and place in the oven.

Combine all ingredients in a medium bowl until well blended. Remove the skillet from the oven and pour the batter into your preheated 9-inch cast iron skillet. (If you don’t have one, you can use a glass pie pan, but you don’t need to preheat it.)

Bake until golden brown, about 20 minutes.

If you like your cornbread sweet, add 2/3 cup of white sugar to the batter.

Kathy Coffey is food writer and owner of the website Mamas Southern Cooking. For more recipes visit: www.mamas-southern-cooking.com

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