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.
Provided by Margaret Fisher @Margaret_Fisher
Categories Savory Breads
Number Of Ingredients 6
Steps:
- Pre-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.
- Mix 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).
- Take 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.
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