Ingredients
- 1 1/4 cup self-rising corn meal
- 1 1/4 cup self-rising flour
- 1 cup milk
- 1/2 cup oil
- 2 medium eggs
- 1 1/2 tsp. salt
- 1 tbsp. sugar
- 1 1/2 tsp. garlic powder
- 3 tbsp. oil to generously grease skillet
Directions
Preheat oven to 450 degrees. Pour 3 tbsp. oil into 10" iron skillet and thoroughly coat skillet (including sides). Do NOT drain off excess oil. Place oiled skillet in oven while oven is preheating. Combine all remaining ingredients in a large bowl and mix thoroughly. There will be a few lumps in the batter, but get most of them out. When oven is preheated, remove skillet and pour batter into warmed oil. Bake for 20 to 25 minutes, or until a knife inserted into the center of the cornbread comes out clean. Invert cornbread onto serving platter, and let cool slightly. Cut cornbread into 8 wedges. Slice each wedge horizontally, and spread insides of each wedge with softened butter.
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Submitted 6/13/05.
Source: Teresa Johnson
Submitted By: Teresa Johnson
techgoddess@att.net
Teresa's Cornbread