Mamma’s Cornbread

Mamma's cornbread baked in an iron skillet
Mamma’s cornbread baked in an iron skillet

Mamma’s Cornbread

A basic recipe, not too sweet. The perfect complement to soup. This recipe is also the basis for cornbread dressing. For an old-fashioned snack, crumble leftover cornbread into a glass of buttermilk and eat
with an iced tea spoon.

1 cup cornmeal mix* (see note below)
1/3 cup flour
1 cup low-fat buttermilk or milk
(or 1/3 cup powdered milk + 1 cup water or milk)
1 egg
2 T. butter for greasing the skillet

Blend all ingredients; melt butter in 8” iron skillet or cornbread stick pan. When the skillet is hot, pour in batter and bake at 450° about 20 minutes, until lightly browned. Remove from pans immediately and serve with butter.

If you don’t have cornmeal mix, you can substitute these ingredients, which are the equivalent of 1 cup of cornmeal mix:

1/4 cup flour
3/4 cup cornmeal
1/2 teaspoon salt
1/2 t. baking powder
1/4 t. baking soda

Cornbread sticks with potato soup
Cornbread sticks with potato soup
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