Granny’s cornbread circa 1930’s
Granny’s Cornbread Circa 1930’s recipe
This recipe is very old, coming from my grandmother, who lived all her life in Delaplaine, Arkansas.
- 1 cup white corn meal
- 1 cup flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 Tablespoon sugar
- 2 Tablespoons vegetable oil
- 1-1/2 cups milk (3/4 cup canned condensed milk, 3/4 cup water)
- 1 large egg
Preheat oven to 425 degrees. Sift dry ingredients together. Add oil, milk and egg. Mix well. Pour batter into heavily oiled cast iron skillet. The more oil in the skillet, the thicker the nice brown crust on bottom and sides of cornbread. Granny used bacon drippings for this in her day. Bake until cornbread tests done and is golden brown. Enjoy!
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