This was my Grandma’s recipe for many years. We eat this recipe with butter and honey almost every time I make chili. Homey, comforting, yummy!
Sift together cornmeal, flour, baking soda, baking powder, salt. Add beaten egg, sour milk, and oil. (See notes below.)
Have a cast iron skillet well oiled and hot on the burner. Turn off the burner. Pour batter into the skillet and allow to bubble around the edges. Bake in a 450-degree oven until done and brown around the edges, somewhere between 10 and 15 minutes (there was no time written in the original recipe, so that’s just an educated guess).
Notes:
If doubling recipe, do not double salt.
If you don’t have sour milk or buttermilk on hand, 1 tablespoon vinegar per cup of sweet milk, stirred, and let stand for several minutes works just as good.
You must be logged in to post a review.
Oh, this was exactly what I wanted! I used coarse, freshly ground cornmeal and buttermilk instead of the sour milk and it was wonderful. It tastes nice and corny, not sweet like muffins or cake. Done baking at 12 minutes in an 8 inch skillet. I absolutely love the crunchy bottom! My husb ate two pieces before dinner was even ready. Thanks a lot, I’m keeping this recipe.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
No Comments
Leave a Comment!
You must be logged in to post a comment.