Cornbread
Directions
- 1Add 1 1/2 cups of Three Rivers cornmeal to your bowl.
- 2Add 1 1/2 cups of Three Rivers cornmeal to your bowl.
- 3Add 1 1/2 cups of Three Rivers cornmeal to your bowl.
- 4Add 1/4 cup of White Lily self-rising flour.
- 5Add 1/4 cup of White Lily self-rising flour.
- 6Add 1/4 cup of White Lily self-rising flour.
- 7Add two eggs to the bowl.
- 8Add two eggs to the bowl.
- 9Add two eggs to the bowl.
- 10Put a whole stick of salted butter in your cast iron pan and put that pan in the oven to melt your butter.
- 11Put a whole stick of salted butter in your cast iron pan and put that pan in the oven to melt your butter.
- 12Put a whole stick of salted butter in your cast iron pan and put that pan in the oven to melt your butter.
- 13Go ahead and start stirring your batter together.
- 14Go ahead and start stirring your batter together.
- 15Go ahead and start stirring your batter together.
- 16Add whole milk buttermilk until it looks right.
- 17Add whole milk buttermilk until it looks right.
- 18Add whole milk buttermilk until it looks right.
- 19Add a little bit more buttermilk at a time until it looks right.
- 20Add a little bit more buttermilk at a time until it looks right.
- 21Add a little bit more buttermilk at a time until it looks right.
- 22Pour the cornbread batter into the hot pan with the melted stick of butter.
- 23Pour the cornbread batter into the hot pan with the melted stick of butter.
- 24Pour the cornbread batter into the hot pan with the melted stick of butter.
- 25Place the pan into a 425°F oven for about fifteen to twenty minutes.
- 26Place the pan into a 425°F oven for about fifteen to twenty minutes.
- 27Place the pan into a 425°F oven for about fifteen to twenty minutes.
- 28Flip the cornbread onto a plate.
- 29Flip the cornbread onto a plate.
- 30Flip the cornbread onto a plate.
Ingredients
- 1.5 cups Three Rivers Cornmeal
- 1.5 cups Three Rivers Cornmeal
- 1.5 cups Three Rivers Cornmeal
- 0.25 cup White Lily Self-Rising Flour
- 0.25 cup White Lily Self-Rising Flour
- 0.25 cup White Lily Self-Rising Flour
- 2 eggs
- 2 eggs
- 2 eggs
- 1 stick salted butter
- 1 stick salted butter
- 1 stick salted butter
- whole milk buttermilk
- whole milk buttermilk
- whole milk buttermilk
Equipment
bowlspooncast iron panovenplate
Tips
- You want your pan nice and hot before you pour your cornbread batter in. That melted, salted butter is what gives you the brown crust that you want.