Recipe

Country Corn Bread Recipe

Add Step-by-Step Photos	Bluewaterandsand / All my dishes 3 months, 1 week ago My mom n law, gave me this in 1971. Way back then, I could not cook at all! I don't know why but an iron skillet, taste the best! Prep:20m Cook:35m Servings:6	Bluewateran
	country corn bread

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Fans

waterlily

lunasea

Ingredients

1 cup self-rising corn meal ( I use Yeltons)

2 tablespoon flour

2 tablespoons mayonnaise

1 cup buttermilk

2 tablspoons shortening, melted, will use 1 tablespoon

iron skillet

Directions

Preheat oven on 475F.

Put shortening in iron skillet and melt, set aside.

Stir cornmeal and flour together.

Add mayo and buttermilk, and 1 tablespoon of melted shortening, stirring well.

Pour into the hot greased skillet.

Bake for 30 to 35 minutes or until browned.

(Sometimes I use the grease from fatback and lay fried fatback in pan, it looks so pretty, on top of corn bread when you dump it out on a plate.)

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Comments

waterlily 3 months, 1 week ago said:
I've never put mayo in cornbread, I'll have to try this out. Also love the idea of fatback in the pan. And you are so right, a cast iron skillet is the only way to go for this!

linebb956 3 months, 1 week ago said:
Yep... my Grandma and Mom always used cast... Somewhere I have a square cast baking pan... in storage.. got to dig that puppy out!

lunasea 3 months, 1 week ago said:
A classic cornbread and I always use cast iron to make it. Great post - thanks!!

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