I love corn bread! And I've tasted all kinds! I have 2 recipes that I use regularly. Today's recipe is the one that I think of as the "classic version." This is my mom's recipe, and it is always a crowd pleaser!
I personally use the white cornmeal. I've had cornbread made with the yellow plenty of times, but my mom uses white, so I use white. (Sorry I can't think of a better reason than that!) This recipe also uses buttermilk, which is what I think makes it so good. I've had this cornbread, made with regular milk before, but in my opinion, it's just not the same without the buttermilk. And if you make this, you must have some butter on hand, because it is SO good with butter! Hope you enjoy!
Recipe for Mama's Corn Bread
1 cup self-rising corn meal (I use white.)
1 tablespoon flour
3 tablespoon oil
Add buttermilk (I don't measure, just add enough to get desired consistency.)
Directions: Mix dry ingredients together. Then add oil, egg, and mix. Mix together. Bake at 425 for 20-25 minutes.
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Labels: breads and sides, Recipe of the Week