Some of you know I have been having a time with cornbread. Ran across an old recipe I used from Aunt Ebbys recipes called Aunt Ebbys Cornbread and here it is: 1-1/4 cups reg. cornmeal, 1/4 cup all purpose flour, 2 heaping teaspoons baking powder, 1 tsp. salt, 2 eggs, 1 Heaping TABLESPOON of cooking oil (I use bacon grease), add sugar if desired, and enough buttermilk to make consistency not too thin of a batter. Bake in preheated 425 degree oven for 20 minutes. (I use a cast iron skillet to bake it in.) Note: Aunt Ebby has gone to her reward. God Bless her soul. She was a super wonderful lady!
Posted on: Tue, 22 Oct 2013 12:58:18 +0000
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