Make this easy pantry staple for light and tender cornbread you can enjoy whenever you're ready.
Prep time: PT5M
Total time: PT5M
Rating
5 stars (2 reviews)
Ingredients
1 3/4 cups cornmeal (finely ground if possible )
6 tablespoons all purpose flour
2 tablespoons baking powder
1/2 teaspoons salt (sea salt or table salt )
Steps
Blend everything together in one bowl. Use according to whatever recipe you are following.
Nutitrion
Serving Size: 1 serving
Calories: 251 kcal
Carbohydrates: 50 g
Protein: 6 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 239 mg
Sugar: 1 g
Reviews
Bob Cabaniss on 2022-11-14 (5 stars): Self rising cornmeal, buttermilk and one egg. Melt 1/4 stick of butter in a 8” cast iron skillet on the stovetop while the oven is preheating to 425 degrees F. Mix self rising cornmeal, one egg, and enough buttermilk to make a slurry to your liking. When the butter is sizzling, pour in your slurry..it should sizzle. Bake until as brown as you like it..approximately 15/ 20 minutes ( I like mine crusty). NO flour and definitely NO sugar. The crust is yummy, and the interior has a tooth. Don’t ruin my southern cornbread with flour please. Try it you’ll like it…like Mikey! My grandma made a thin cake as she liked the crust the best!
