Real Recipes From Real Home Cooks ®

kay's cornbread

(1 rating)
Recipe by
Kay Skipper
Brandon, MS

I tried many simple corn bread recipes and just liked this one best. It's a great all around corn bread. When I do not have a dessert to offer my family, I cook this and not only do I place butter on the supper table but I also include pancake syrup (Mrs Buttersworth) and Alaga Syrup. After the supper meal, most reach for another slice of cornbread and his/her favorite syrup. Drizzled syrup atop cornbread is a little touch of heaven! If you haven't tried it, don't knock it! I enjoy serving this dish with my Wild West Cowboy Stew.

(1 rating)
yield 8 serving(s)
prep time 5 Min
cook time 25 Min

Ingredients For kay's cornbread

  • 1 c
    self rising yellow corn meal
  • 1 Tbsp
    self rising flour
  • 1 Tbsp
    to 2 tablespoons of sugar, to taste
  • 1
    scant cup of buttermilk (approx 7/8ths cup)
  • 1
    egg, slightly beaten

How To Make kay's cornbread

  • 1
    Add 1 1/2 Tablespoons of vegetable oil in an iron skillet and place in 425 degree oven for approx 5 to 7 minutes or until iron skillet is very hot. While the skillet is heating, mix the above ingredients together. (I prefer 1 1/2 TBSP of sugar in mine.)
  • 2
    Pour in very hot skillet and place in 425 oven for approx 20 to 25 minutes. (When side of cornbread is golden brown and center is firm, it's done.)

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