Cornbread (two ways)

Sometimes you have it and sometimes you don't. . .self-rising cornmeal, that is.  The first recipe is the original recipe that is the first step to "Cornbread Dressing", the second one is my new favorite.  You can choose which one you want to use.


Cornbread recipe #1 (Jane Vaughn's recipe):


2 cups of self-rising cornmeal
1 egg
1-1/2 c. milk
1/8 c. oil
1 TB cornmeal


Preheat oven to 400 degrees.  Mix first 3 ingredients together well.  Add oil to an iron skillet on medium heat.  Sprinkle tablespoon of cornmeal over oil and brown slightly.  Add cornmeal mixture and bake for 30-45 minutes or until golden brown.




Cornbread recipe #2 (Pioneer Woman's recipe- yep, I straight up copied and pasted it onto this blog):

• 1/4 cup Plus 2 Tablespoons Shortening
• 1 cup Yellow Corn Meal
• 1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1 cup Buttermilk
• 1/2 cup Milk
• 1 whole Egg
• 1 Tablespoon Baking Powder
• 1/2 teaspoon Baking Soda
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• CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.
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