Sep 1 # 1 of 10
Cornbread
1 cup of corn meal
1 cup of self rising flour
one egg
1 can creamed corn
salt
pepper
sugar (only about 1/4 tsp of each)
mix.
preheat oven 300F
oil a cast iron skillet or baking pan
put in oven for ten minutes to heat
take it out and put your mixture in (this gives it a crunchy crust)
back into the oven. bake for one hour or until golden brown or cracked.
Sep 7 # 2 of 10
sound delicious!!!
Sep 8 # 3 of 10
I need to try this; all the cornbread recipes I have, have turned out very dry and not tasty.
I do agree that the iron skillet is the ONLY way to go!
Sep 16 # 4 of 10
I can't find a iron skillet like grandma had, I dont think they make them like they used to.
Sep 16 # 5 of 10
We have one that I believe is from Bed Bath and Beyond. I'm not sure if it exactly like the old fashioned ones, but it is an iron skillet!