Cornbread

Name: Cornbread
Total time: 15 min
Cuisine: American
Ingredients: 1.5 cups Three Rivers Cornmeal; 0.25 cup White Lily Self-Rising Flour; 2 eggs; 1 stick salted butter; whole milk buttermilk

15m

Serves 1

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Cornbread

facebook.com

15m

Serves 1

Directions

1Add 1 1/2 cups of Three Rivers cornmeal to your bowl.
2Add 1/4 cup of White Lily self-rising flour.
3Add two eggs to the bowl.
4Put a whole stick of salted butter in your cast iron pan and put that pan in the oven to melt your butter.
5Go ahead and start stirring your batter together.
6Add whole milk buttermilk until it looks right.
7Add a little bit more buttermilk at a time until it looks right.
8Pour the cornbread batter into the hot pan with the melted stick of butter.
9Place the pan into a 425°F oven for about fifteen to twenty minutes.
10Flip the cornbread onto a plate.

Ingredients

1.5 cups Three Rivers Cornmeal
0.25 cup White Lily Self-Rising Flour
2 eggs
1 stick salted butter
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.

Cornbread

15m

Serves 1

facebook.com

Cornbread

facebook.com

15m

Serves 1

Directions

1Add 1 1/2 cups of Three Rivers cornmeal to your bowl.
2Add 1/4 cup of White Lily self-rising flour.
3Add two eggs to the bowl.
4Put a whole stick of salted butter in your cast iron pan and put that pan in the oven to melt your butter.
5Go ahead and start stirring your batter together.
6Add whole milk buttermilk until it looks right.
7Add a little bit more buttermilk at a time until it looks right.
8Pour the cornbread batter into the hot pan with the melted stick of butter.
9Place the pan into a 425°F oven for about fifteen to twenty minutes.
10Flip the cornbread onto a plate.