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Beverly's Cornbread
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Beverly's Cornbread
By Beverly McMillin
Best cornbread you'll ever don't need to add peppers, cheese, peanut butter, rubber bands, potato chips or anything'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 know like a rag, glove or something to use to take it out of the you don't burn yourself...experienced in this area....If you do burn yoursef use a baking soda paste on the really works.
Prep Time: 5 minutes Cook Time: 30 minutes
Category: Breads Servings: 8