Sunday, December 14, 2008


2 Eggs
3 cups Cornmeal (I don't use a cornmeal mix)
1 cups Self Rising Flour
1/4 cup Oil
1 cups Milk

2 - 3 tbs Butter or Margarine or Butter Flavor Crisco

Preheat oven to 425.
Place the butter in a 9 x 13 pan or glass casserole dish and place in oven. You want the butter to get bubbly hot but not to burn. I normally allow the oven to preheat a while before placing the dish in the oven or mixing the other ingredients.

In a large bowl beat eggs, add oil, cornmeal, flour and milk. Stir well. Once mixed well, remove hot pan from oven and pour batter into it. This creates the crispy crust around the edges of the cornbread. Immediately place back into the oven and bake 20 to 25 minutes.

If you want to make a smaller dish, 1/2 of this recipe makes an 8x8 pan or 8 inch round dish.

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