|By Beverly McMillin|
|Best cornbread you'll ever make...you don't need to add peppers, cheese, peanut butter, rubber bands, potato chips or anything else...it'll really screw it up if you do.
|1 1/2 cups Martha White self rising buttermilk cornmeal
1/2 cup self rising flour
1 1/2 cups of buttermilk
2 tblspns sugar
|You probalby should mix all ingredients in a big bowl so it don't spill over the top, which usually happens to me.
Do try to use cast iron skillet ... it looks better when it comes out of the overn...OH....put 3 tblspns of vegetable oil in the skillet before you dump the mix in it.
Pour batter mixture in skillet slowly so the batter is not shocked by the experience and sours.
Bake at 375 - 400 degrees until golden brown
It usually takes about 30 minutes before it's done.
Get something ....you know like a rag, glove or something to use to take it out of the over...so you don't burn yourself...experienced in this area....If you do burn yoursef use a baking soda paste on the burn...it really works.
|Prep Time: 5 minutes
||Cook Time: 30 minutes|