Granny’s cornbread circa 1930’s recipe
Granny’s Cornbread Circa 1930’s recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 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
This recipe is very old, coming from my grandmother, who lived all her life in Delaplaine, Arkansas.
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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