Friday, November 18, 2011
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
1-1/2 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):