Recipe Source: mom
Ingredients:
1 C. self-rising cornmeal
1/2 C. self-rising flour
2 T. sugar
3 T. oil
1 1/4 C. buttermilk
2 eggs lightly beaten
Directions:
Preheat oven to 400°F. Combine in a bowl the cornmeal, flour and sugar. Stir to blend. Add the oil, eggs and buttermilk. Mix well.
Heat a iron skillet on the stove. Add 1 T. oil and cover the bottom of the pan. When the pan is hot, pour the cornbread into it and spread it out to even it.
Bake for about 25 minutes or until brown.
I’m a transplant (from Alabama (Jasper) to California)and I just made your grits and ham casserole. YUM. Now I see your cornbread recipe and feel right at home..you use twice as much cornmeal as flour..the REAL southern cornbread. Glad I found your site.
Barb