Featured Pinch Tips Video
- 2 c
- self rising cornmeal
- 1 c
- self rising flour
- 2 large
- 1/4 c
- vegetable oil(best with crisco)
- 1 1/2 - 2 c
Pre-heat oven to 425.
Grease with shortening or Spray with Pam a 9" cast iron skillet or a round cake pan until well coated .
2Mix all dry ingredients in a large mixing bowl. Add eggs and vegetable oil. While Stirring add buttermilk until all dry ingredients are wet and mix is slightly moist, but still thick.
Note: If after stirring...mix is still too dry, add more buttermilk, remembering that it is cornbread and is supposed to be thicker than cake mix, but not as thick as cookie mix.
3Pour into skillet or cake pan and bake in pre-heated oven for approximately 20-25 minutes or until golden brown. If unsure insert a toothpick and when it comes out dry it is done. Do not over cook.