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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.9
  • Total Fat: 8.1 g
  • Cholesterol: 53.1 mg
  • Sodium: 295.0 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Papa's Cornbread calories by ingredient
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Papa's Cornbread

Submitted by: STRINGBEAN61

Introduction

Served hot by itself, with your favorite vegetable dish or even a stew. IMy husband enjoys cold cornbread crumbled up in a large glass with buttermilk poured over it served with a spoon for a snack or meal. He says, "It's Yummmy!" Served hot by itself, with your favorite vegetable dish or even a stew. IMy husband enjoys cold cornbread crumbled up in a large glass with buttermilk poured over it served with a spoon for a snack or meal. He says, "It's Yummmy!"
Number of Servings: 8

Ingredients

    2 cups of self-rising cornmeal, 1/2 cup of self-rising flour, 2 cups of buttermilk, 2 large eggs, 1/4 cup of canola oil

Directions

Preheat oven to 400 degrees. In mixing bowl add 2 cups of self-rising cornmeal, 1/2 cup of self-rising flour and 2 cups of buttermilk. Mix until moist. Add 2 large fresh eggs one at a time until blended. Add 1/4 cup of canola oil. In a black iron skillet, put 1 Tablespoonful of canola oil inside the skillet. Wipe with a paper towel around the inside of the skillet. Put 1/4 cup of self-rising cornmeal inside the skillet and cover the bottom and sides with the cornmeal. Empty excess cornmeal out. Pour cornmeal batter into the iron skillet and cook for 35 minutes at 400 degrees. Once the time is up, use a flat blade knife and go around the edges of the skillet then dump the cornbread out onto a trivit to cool. Cover immediately with a kitchen towel to keep from drying out. Once moderately cooled down, flip over onto a plate and cut into 8 servings. Can butter individually if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user STRINGBEAN61.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Great recipe - 10/1/09

    Reply from STRINGBEAN61 (4/8/11)
    Glad you liked it <')))><


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  • Incredible!
    1 of 1 people found this review helpful
    After putting the canola oil in the skillet, heat the skileet for a few minutes in the oven before putting the batter in. This gives the outside a very crunchy texture. - 9/7/09

    Reply from STRINGBEAN61 (4/8/11)
    So glad you liked it <')))><


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  • Very Good
    1 of 1 people found this review helpful
    Yum Yum Yummy Great Texture - 2/12/09

    Reply from STRINGBEAN61 (4/8/11)
    Thank you! <')))><


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  • 1 of 1 people found this review helpful
    I like this because it does not have sugar in it. I have never put cornmeal in first, it makes a crunchy texture and is very good. - 2/2/09

    Reply from STRINGBEAN61 (4/8/11)
    Thank you! I agree... it has a fresh taste that adds to your meal. <')))><


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  • Incredible!
    1 of 1 people found this review helpful
    This is like my receipe! You can cut in half for smaller and it works great! - 1/20/09

    Reply from STRINGBEAN61 (4/8/11)
    Thank you! That's so true and you can make miniture cupcakes, small loaf pan cornbread, etc. I sometimes add onions, jalopinos and plemento to it for mexi bread. <')))><


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  • Dang. That sounds good.
    Wish I still had my old iron skillets! - 1/7/13

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  • This reminds me of my Grandma's and was delicious. thanks for sharing! - 1/18/12

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  • Very good cornbread. I don't like sweet cornbread. This is how my family always made it down south. Very good - 4/8/11

    Reply from STRINGBEAN61 (4/8/11)
    Thank you! It's wonderful to be able to pass down ones recipes from one generation to the next. <')))><


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