margi's family cornbread
This is how my family has always made cornbread. I learned it from my mom, she learned it from her father, he learned it from his mother, and so on and so on. The preferred method is to use a large cast iron skillet and Tenda-Bake brand white self-rising cornmeal, though if you can't get that any brand of self-rising cornmeal will do, white or yellow doesn't really matter. The secret is really the flour and sour cream. The flour keeps it from becoming dense, and the sour cream gives it more flavor. This cornbread is the base for the dressing we make for Thanksgiving and Christmas too.
prep time
10 Min
cook time
30 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- 3 cups white self-rising cornmeal
- 1 cup white flour
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 cup sour cream
How To Make margi's family cornbread
-
Step 1Pre-heat oven to 400. Put oil in large cast iron skillet (or whatever pan you sub, though cast iron is best) and put in oven to heat up.
-
Step 2Mix cornmeal, flour, milk, and eggs. Add sour cream (use 1/2 to 3/4 of a cup, the goal is to make the batter creamy but not liquid). -
Step 3Take skillet out of oven and pour heated oil into your batter, stirring to combine well. You want a consistency that is easily poured/spooned into the pan. When oven is heated put in oven and cook for around 30 minutes or until the top is golden brown. When done cover the top with a plate and flip over; it should unmold without sticking to the pan.
- 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:
Savory Breads
Tag:
#Quick & Easy
Tag:
#Heirloom
Method:
Bake
Culture:
Southern
Ingredient:
Bread
Keyword:
#Cast Iron Pan
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