This recipe was submitted by Debbie Clegg. It was handed down to her by her mother. These recipes with history are just the kinds that make up Southern Bite. Similar to a hoe cake, this is a brand new favorite at my house. My little two-year-old, Jack, demands more by shouting “more hot roll”. He’s a big fan! Thanks for sharing Debbie! Y’all keep them coming!
Ingredients
- 1 cup self-rising cornmeal
- 1 ½ cup self rising flour
- 1 egg
- ½ cup cooking oil
- 1 ½ cup milk
Directions
- Heat oven to 400 degrees F.
- Mix all ingredients.
- Put enough cooking oil in the bottom of a cast iron skillet to cover the bottom. Preheat the skillet and oil. You know the oil is ready when a drop of the batter sizzles when it hits the oil.
- Pour mixed ingredients into skillet.
- Bake 15-17 minutes until center springs back.
- Broil until golden brown.
- Turn out onto plate.
Ingredients
- 1 cup self-rising cornmeal
- 1 ½ cup self-rising flour
- 1 egg
- ½ cup vegetable oil (plus some extra to grease the skillet)
- 1 ½ cup milk
Instructions
- Heat oven to 400° F. Put enough oil in the bottom of a cast iron skillet to cover the bottom. Preheat the skillet and oil while the oven preheats.
- Mix all ingredients.
- Once the oven is preheated and the skillet is hot, (You know the oil is ready when a drop of the batter sizzles when it hits the oil.) pour mixed ingredients into skillet.
- Bake 15-17 minutes until center springs back.
- Broil until golden brown.
- Turn out onto plate.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I have not made cornbread in years and this is the best recipe I have found I remember having
Thanks, Linda! It’s one of our favorites for sure!
My mother’s exact recipe as handed down from my mother. It’s the little things that make us remember them when they are gone.
I totally agree! There’s something special about recipes passed down through generations. They really keep our loved ones’ memories alive.
How do you keep the oil from leaving a brown rim all around the edges of the pan???
What kind of pan are you using?
I made this “cornbread” tonite for supper to eat with my fresh green beans. It didn’t have much cornmeal flavor and wes really just a corn meal flavored hoecake/biscuit. It wasn’t very good with the green beans but it was good with my fresh apple butter and with salted butter. I will be great crumbled in a glass of milk too.
Stacy, This is much the same way as my Alabama grandmother made her cornbread (although, I “think” she just used straight cornmeal, no flour). She would put bacon grease in the pan and heat it up. After it was hot, would pour it into the mix and stir very quickly, and then into the pan to cook. Always came out perfect.
There’s just something about that bacon grease!!
I use buttermilk in place of regular milk and add 2 tbsp of mayonnaise (Duke’s)…yum!!
Love me some Duke’s!
Yay! A cornbread recipe with no sugar in it! My mom was raised in Arkansas, and although she didn’t put much flour in hers, she NEVER put sugar in it. And she always used white cornmeal. A lot of people around where I live, love their beans and cornbread, but they either use that yellow packaged corn muffin mix, that shall remain nameless, (but tastes great if you have a sweet tooth), or they make it from scratch with yellow cornmeal and plenty of sugar. Yuk! Sweet bread mixed with beans, ruins the beans, for me, but to each his own. Thanks!
🙂
Stacey,
I would love to try this but I do not stock self rising flour or self rising corn meal mix. Any ideas on how baking soda/baking powder I might need if I use all purpose flour and plain old cornmeal?
Hi Stacey! Do you have a recipe for really good BBQ hash (without liver)? I am sure if you have one it would be the best!!! Thank you.
Try throwing a handful or two of diced onions in the bottom of that hot cast iron skillet just before you pour the batter in. It’s heavenly!
Sounds delish!!
Just made this & have it in the oven as we speak! Big pot of pintos going, too! Thanks for such an amazing website!! 🙂
Thanks, April! That sounds amazing! I’m the only one in my family who will eat just beans and cornbread like that so I certainly don’t get it enough! I hope y’all enjoy!!
Raised on this. White beans, cornbread, fried potatoes, with a little onion on the side! Can’t be beat….
I agree!!
I love all of your true southern recipes! I use them often and living in the south myself, I am always looking for hreat southern recipes!
Thanks, Debbie!
Yummy love my momma’s cornbread! Thanks Sis for sharing our mom’s recipe with the rest of the world! Hope they enjoy it as much as we did.
It’s a wonderful recipe, thanks for sharing!