Mama’s Cornbread

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Mama's CornbreadThis 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 1/2 cup self rising flour
  • 1 egg
  • 1/2 cup cooking oil
  • 1 1/2 cup milk

Directions

  1. Heat oven to 400 degrees F.
  2. Mix all ingredients.
  3. 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.
  4. Pour mixed ingredients into skillet.
  5. Bake 15-17 minutes until center springs back.
  6. Broil until golden brown.
  7. Turn out onto plate.
Mama’s Cornbread
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup self-rising cornmeal
  • 1½ cup self rising flour
  • 1 egg
  • ½ cup cooking oil
  • 1½ cup milk
Instructions
  1. Heat oven to 400 degrees F.
  2. Mix all ingredients.
  3. 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.
  4. Pour mixed ingredients into skillet.
  5. Bake 15-17 minutes until center springs back.
  6. Broil until golden brown.
  7. Turn out onto plate.
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Comments

  1. Marilyn Rainey Scott says:

    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.

  2. 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!

  3. April V says:

    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!!

  4. 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!

  5. 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.

  6. 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?

  7. Cynthia Greenfeather says:

    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!

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