mom's cornbread
This recipe has been passed in by my mother. The pic above is the original piece of paper that she left behind. Best I can tell it originates from the late 1960's early 1970's. I have taken many liberties including, cheese, jalapenos, etc. and have not messed it up. It should be noted, when she says "Tablespoon" she meant the big soup spoon in your utensil drawer. There is no need to get crazy with measurements...apparently. The headline picture is the original recipe as written by her hand. Guess that is the way they did it "back in the day".
yield
8 serving(s)
prep time
5 Min
cook time
25 Min
method
Bake
Ingredients For mom's cornbread
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3/4 call purpose flour
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3 Tbspyellow cornmeal (heaping) + more for skillet
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1/4 cwhite sugar
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1 Tbspbaking powder (heaping)
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1/2 tspsalt
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1whole egg (lightly beaten)
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whole milk
How To Make mom's cornbread
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1Mix dry ingredients.
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2Mix egg and milk.
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3Add egg and milk to dry ingredients. Should be pancake batter consistency.
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4Heat cast iron skillet (I use a 10" skillet) with about 2 T. veg oil to hot and sprinkle with additional cornmeal.
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5Preheat oven to 350 - 375 degrees.
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6Pour cornbread mix into skillet and bake until done.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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