Mama's Southern Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients needed:2 cups self-rising cornmeal1/2 cup self-rising flour - (will use small amount of this amount of flour to sprinkle bottom of pan)2 tbsp canola oil1 large egg1 1/2 cup 1% milk (her best estimate)medium size mixing bowl1 - 11"x7"x1.5" non-stick pan
Preheat oven to 425 degrees.
Prepare pan:
Pour canola oil into baking pan. Move the pan around so that canola oil covers bottom of pan. (Probably could use a utensil or some sort instead if you wanted). Pick up small amount of flour from the measured 1/2 cup of flour and sprinkle over oiled pan. (This is to keep cornbread from sticking to bottom. My mother says it's needed even if you are using a non-stick pan. Guess you could try modifying this using non-stick spray onto non-stick pan and let me know if it worked for you.)
Cornbread mixture:
Add cornmeal, flour, and egg into bowl. Hand stir with large spoon (or spatula would work too probably). Do this until mixed together a little. Add and stir in milk. Texture will appear thin when at rest, but still be somewhat thick to stir. (My mother says, "The batter won't be real thin, but not think and clumpy.") I remember her saying once to me that it should be somewhat like pancake batter. Hope this helps.
Pour mixture into pan and place in the pre-heated 425 degree oven. Cook for 30 minutes or until golden on top. Cooking time is best estimate so watch your cornbread when 30 minutes approaches to be sure you don't over-cook. Can remove from the pan immediately. (My mother just puts a regular size plate over pan, turns pan upside-down and empties cornbread onto plate. Sometimes it may stick in the middle of pan still so she uses a spatula to help it out of pan. Other times, it slips right out. I suppose if you wanted it to look pretty, you could turn it back over somehow. To me it looks good either way.
Serving Size:
Makes 8 2.5"x3" pieces.
Can cut in any size you like, but my mother slices down the middle long ways and then cuts in the other direction 4 times when cutting hers.
Number of Servings: 8
Recipe submitted by SparkPeople user CAVALIERLAPDOG.
Prepare pan:
Pour canola oil into baking pan. Move the pan around so that canola oil covers bottom of pan. (Probably could use a utensil or some sort instead if you wanted). Pick up small amount of flour from the measured 1/2 cup of flour and sprinkle over oiled pan. (This is to keep cornbread from sticking to bottom. My mother says it's needed even if you are using a non-stick pan. Guess you could try modifying this using non-stick spray onto non-stick pan and let me know if it worked for you.)
Cornbread mixture:
Add cornmeal, flour, and egg into bowl. Hand stir with large spoon (or spatula would work too probably). Do this until mixed together a little. Add and stir in milk. Texture will appear thin when at rest, but still be somewhat thick to stir. (My mother says, "The batter won't be real thin, but not think and clumpy.") I remember her saying once to me that it should be somewhat like pancake batter. Hope this helps.
Pour mixture into pan and place in the pre-heated 425 degree oven. Cook for 30 minutes or until golden on top. Cooking time is best estimate so watch your cornbread when 30 minutes approaches to be sure you don't over-cook. Can remove from the pan immediately. (My mother just puts a regular size plate over pan, turns pan upside-down and empties cornbread onto plate. Sometimes it may stick in the middle of pan still so she uses a spatula to help it out of pan. Other times, it slips right out. I suppose if you wanted it to look pretty, you could turn it back over somehow. To me it looks good either way.
Serving Size:
Makes 8 2.5"x3" pieces.
Can cut in any size you like, but my mother slices down the middle long ways and then cuts in the other direction 4 times when cutting hers.
Number of Servings: 8
Recipe submitted by SparkPeople user CAVALIERLAPDOG.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 5.6 g
- Cholesterol: 28.9 mg
- Sodium: 545.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 1.0 g
- Protein: 4.8 g
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