Papa's Cornbread
(8)
  • Minutes to Prepare:
  • Minutes to Cook:
  • 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.
Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • BENNAK
     Great recipe - 10/1/09

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

  • BHAWKINS00
     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 <')))><

  • CLEMAITRE24
     Yum Yum Yummy Great Texture - 2/12/09

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

  • CCLARK1143
     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. <')))><

  • RGRAY819
     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. <')))><

  • HOLLYM48
     I love making this cornbread recipe! Delicious - 1/21/20
  • JANTHEBLONDE
     I love this cornbread recipe! Yummy - 1/21/20
  • BISQUE123
     i live in Canada, and haven't heard of self rising cornmeal, i will check the Mexican Isle the next time i go to the grocery store, but can i use regular cornmeal, i have a fine grind as well as as rough grind cornmeal, which is better? - 7/16/15
  • HAYLA99
     I'm not sure how you got the serving information, I just did the same ingredients and got 26 carbs and over 200 calories. I'm sure it's a fantastic recipe, just wish that were accurate. - 12/17/14
  • CD13211793
     Dang. That sounds good.
    Wish I still had my old iron skillets! - 1/7/13
  • MARY_HILL2
     This reminds me of my Grandma's and was delicious. thanks for sharing! - 1/18/12
  • TOBIGDEB
     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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