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)
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