Janet’s Appalachian Recipes

By Janet Crow

Guest Columnist

Cornbread happens to be my bread of choice at supper time. I love it with soups, beans, greens, dumplings and crumbled up in milk. My Grandmothers made some of the best and each had their own recipe. One of my Grandmothers always used buttermilk in her cornbread but I had another that used “sweet” milk (whole milk) and mayo in hers. I was not raised with sugar being added to our cornbread although, there are many wonderful recipes out there that do have sugar or honey in the recipe. Oh my goodness, Papa would slice me a big ole piece of cornbread and slather it up with some fresh butter. It just doesn’t get any better than that. For more family recipes follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Nannies Iron Skillet Cornbread

1 C. self rising cornmeal

1 C. self rising flour

1 large egg

1/4 C. vegetable oil

2 T. mayo

1 – 1 1/2 C. whole milk

shortening for greasing the pan

Grease a medium size iron skillet or pan, set aside. Combine the cornmeal and the flour, add in the egg, oil and mayo…mix to break up the egg. Add 1 C. of milk and stir, adding just a bit more as needed. The batter should run off the spoon like gravy. When you reach that consistency, pour the batter into the greased pan.

Bake in a 425 degree oven for 25 minutes or until golden brown on top. Remove and immediately turn out onto a serving plate.



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