by chibi-tori on Thu May 03, 2007 8:15 am
Your basic cornbread recipe is pretty simple. Here's what I use as a starter.
1C. Self Rising corn meal
1C. Self Rising flour
2 eggs
1/4 cup of vegetable oil
1-3/4 cup of buttermilk
4Tbs brown sugar (optional)
Coat cast iron frying pan well with oil, then pour remants into the mixing bowl or pyrex measuring cup.
Mix well, (spoon or fork mix) then pour in greased pan and bake at 400 for approx 20 minutes.
Adding veggies, seeds, nuts, etc.. will alter the liquid content, so you may have to cut back a little on the buttermilk, or increase the cornmeal / flour mixture. You can also add cinnamon, if you want.
This cornbread comes out a cross between cake and cornbread, but is fabulous. I made some yesterday from whatever I had, and while I was short on meal and flour, I made up with a little bit of House-Autry fish breader (just meal seasonings and a little salt) All cooked, and it appears I have a hit food
Sam
Hi, my name is Sam, and I'm a 'tiel addict !
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