poor man's cornbread
(1 RATING)
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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prep time
10 Min
cook time
30 Min
method
Bake
yield
4 to 6
Ingredients
- 2 cups self rising corn meal, any brand
- 1 tablespoon solid shortening, crisco
- 1 1/2 cups water
- 1 - cast iron skillet
How To Make poor man's cornbread
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Step 1I 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
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Step 2I 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.
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Step 3In 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.
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Step 4When 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breads
Tag:
#Quick & Easy
Keyword:
#and
Keyword:
#simple
Keyword:
#rustic
Method:
Bake
Culture:
Southern
Ingredient:
Bread
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