Post by April B. on Dec 17, 2003 15:08:08 GMT -6
Cast Iron Pan Cornbread
2 cups self-rising cornmeal
1 cup self-rising flour
1 egg
1/2 cup buttermilk
water
butter
Mix everything together and add water to get it to the
consistency you want.
I make my batter just a 'little' thin...bakes faster.
Grease pan liberally with butter.
Bake at 375 degrees until top is browned.
You can pat the top with butter or canned milk to make it brown
faster on the top.
You can also 'fry' this on the stovetop....cornbread flitters.
I make these very small; about the size of a biscuit and they go
surprisingly well with homemade spaghetti.
2 cups self-rising cornmeal
1 cup self-rising flour
1 egg
1/2 cup buttermilk
water
butter
Mix everything together and add water to get it to the
consistency you want.
I make my batter just a 'little' thin...bakes faster.
Grease pan liberally with butter.
Bake at 375 degrees until top is browned.
You can pat the top with butter or canned milk to make it brown
faster on the top.
You can also 'fry' this on the stovetop....cornbread flitters.
I make these very small; about the size of a biscuit and they go
surprisingly well with homemade spaghetti.
