Simple cornbread recipe
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This is a simple recipe that I have used for years. It’s what I ate growing up, and I tried to measure it out so others could make it too.
Ready in: 40 mins
- 1 cup all self-rising flour
- 1 cup cornmeal
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/4 cup shortening
Prep: 15 mins | Cook: 25 mins
1. Use the shortening to grease a cast-iron skillet, and preheat the oven to 425 degrees F with the skillet in it. In one bowl, mix the cornmeal and flour. In another bowl, beat the eggs, and then add the milk and vegetable oil, and stir. Pour the wet mix into the dry mix and stir until it is blended, but don’t beat it. Pour the entire mix into the skillet and let it bake for about 25 minutes. Cut into wedges and top with butter. Great with pinto beans!
Reference: Simple cornbread recipe
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