Saturday, January 3, 2009


Here's my recipe for traditional Southern Cornbread. Its an old family recipe from turn of the century Kentucky. Cornbread is pretty easy to make, inexpensive, filling, and very tasty!


1 1/2 cups self rising cornmeal

1 egg, beaten
1 to 1 1/2 cups buttermilk*
3 TBS oil
1 TBS sugar (opt.)

Grease a cast iron skillet. Preheat the
oven to 450 degrees. Put the skillet in the oven to warm while it is preheating.

Mix all ingredients in a big bowl. Sprinkle the bottom of the skillet with some cornmeal and then add the mix. Bake at 450 degrees about 15 to 20 minutes until it gets some color to the top, or until a toothpick inserted in the
middle comes out clean.

Remove from oven and allow to cool before cutting.

*If you don't have buttermilk on hand, add 1 1/2 TBS white vinegar to 1 1/2 cups of milk and let stand for 10 minutes. Sometimes it actually turns out better this way!


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