Poor Man's Cornbread Recipe

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Poor man's cornbread

Mary Haynes

By
@MGail

When I was little sometimes we would have "cornbread" night for supper. Mom would make a BIG pan of cornbread about 2 inches deep. We would scrape out the bread part into a bowl with lots of butter and eat that and then we would take the crust part and put into a glass of cold milk, and eat that. Sometimes we would butter a slice of cornbread then put honey or molasses on it for desert. I always thought these were the most special suppers. After I was grown Mom told me those were the nights we had nothing else to eat.


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Rating:

Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
self rising corn meal, any brand
1 Tbsp
solid shortening, crisco
1 1/2 c
water
1
cast iron skillet

Directions Step-By-Step

1
I been making this cornbread since I was 10 years old, and have never measured it. So the measurments are just a guess. If too thick add more water, to thin add more meal. This is a rustic and simple bread really good with soups
2
I put the shortening into the iron skillet, place into a 500 degree oven to melt the shortening and get the skillet hot. About 5 minutes.
3
In a bowl I put my cornmeal and start adding water. it will be about as thick as a cake batter. Remove skillet from oven and pour cornmeaml mixture into the pan. Bake for 25 to 30 minutes until golden brown.
4
When done dump out onto a plate and serve hot. Do not let it sit in the skillet or it will "sweat" and make the crust soggy.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #and, #simple, #rustic