Featured Pinch Tips Video
- 2 c
- 1/3 c
- milk/butter milk
- 2 c
- self-rising buttermilk corn meal
1I take 2 cups(maybe a little more) of cornbread In a medium bowl at this time I like to add my egg and stir it in the cornmeal at this time ( I dump in what I know by eyeballing it)
2then I take whatever kind of mike I am using and pour it in to make a very loose batter
3then take take onions and work into batter.
4pour into a HOT cast iron skillet (425*) I put my in oven as it heats I am working on cornmeal and they are both ready about the same time. pour into HOT skillet and cook 35 to 40 minutes.
5so good it will make you want to slap your mother down! that's a funny y'all I don't really measure things I just dump what I know I need. Some people have to use a recipe where others can just dump in what they know to be right Enjoy