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Georgian
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Georgia Cornbread |
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Georgia Cornbread - print recipe
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| Yield: |
| 1 |
| Method: |
Put a 'seasoned' black iron frying pan into the oven with about 2 Tablespoons fresh cooking oil in it and rolled around to grease bottom and sides well. If using another type pan or baking dish, grease and set aside.
Combine:
3/4 cup self-rising flour such as Martha White's Hot Rise 1 1/4 cup self-rising White Lily corn meal 2 teaspoons Iodized table salt
2 Tablespoons granulated sugar
Add and combine well. Don't over-mix:
1 cups regular buttermilk (not low fat)
2 large fresh eggs
1/4 cup melted Pure Butter
1/4 cup hot water
Cornbread should be like cake batter. If it is too thick, add: 1/4 cup additional hot water
Pour the batter into the prepared hot frying pan or dish or pan. Slice through it with a knife to remove any excess air bubbles. Place in center of preheated oven and bake it for 40 to 45 minutes, or until golden brown and a tooth pick or knife stuck in the center comes out clean. Remove to a cooling rack. Cut and serve hot with Pure Butter.
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