A Pone of Cornbread�can you make one?
Here is another tip for yall�.
Cornbread, the stuff that is a must with beans and peas!! I don�t make it every day but I make it often and this is the way I was taught.

Ingredients:
3 cups corn meal
2/3 cup oil
1-1/4 cup milk [your choice sweet or buttermilk�they both work equally well]
Two eggs [if you don�t want your cornbread to rise as much, just use one egg]

First, preheat your oven to 425 degrees and then liberally oil your cast iron skillet [it must be a cast iron skillet!!!]and pop it in that oven and let it preheat too.





Begin with your corn meal in a large mixing bowl and add two eggs, 2/3 cup oil and 1-1/4 cup milk. Mix by hand.




If your batter is stiff, add small amounts of milk until your batter is fluid.

Take that cast iron skillet out of the oven and pour your batter into it [note the way the batter already starts to rise against the sides of the skillet] and pop it into the oven for about 30 minutes or until the top is golden brown.





NOW THEN>>> you can take it a step further and make Mexican style by adding a small can of cream corn, jalapeno pepper chopped well [ amount should be commiserate with your taste] and about a half cup of shredded cheddar cheddar cheese. Lip smackin� good!!

NOTE-----my measurements are all approximate because I have made this so many times I do not measure any longer. I did, however, try to measure for these photos!!

FYI, that cast iron skillet came to me from my grandmother...

That's cool. I use my grandmother's skillet too.

I only use one egg because I like my cornbread thin and crispy.

I'll be making this!

Hmmm. I e never used oil mixed in with the batter. Always poured the oil in the pan while it was preheating and poured the batter in the skillet. Will try this way for sure to see a difference.

Looks good. Like I make mine. I do use butter milk. Something else I do, sprinkel dry corn meal into you hot skillet just before I add the mix. I also flip the pone out of the pan upside down to serve, if it doesn't stick you've done well. The sprinkle of meal will make white streaks on the crust, just like grandma used to make.

You only pour some of the hot oil into the batter, and you still leave a bunch of it in the hot pan, then stir the batter one more time before you pour it all in the sizzling skillet.

At least that's the way I do it. The hot oil makes the cornbread moist and also adds flavor.

That's a mistake a lot of people make. I know you will love the difference. It is that much better. Only way I ever did it. Only thing I do different is let the batter rest maybe 15 minutes before I pour it in the pan.

No sugar Maggie??

When my kids were small I will confess I topped the bread batter mixture with a few grains of sugar but no longer. Have not done that in many years but the kids loved it!!

On the oil....I heat a generous amount of oil in the skillet while the skillet is preheating but the oil I add to the batter is not heated. Different strokes for different folks, ya know?

Kind of fell off here for a day or two cause I have been laid low with nasty cold/allergies. Still not running on all cylinders but hopefully this yuck is on the way out.

Made a pot of homemade chicken soup for what ails me yesterday but just felt too bad to document the process.

Well, I hope you get to feeling better. With this weather I'm surprised we don't all have the crud.

Then all you would need is some turnip greens and pork chops! Dang this is making me hungry!

We don't use eggs in our cornbread mix. Just cornmeal, dash of flour, milk and hot oil with a pinch of cayenne pepper and occasionally some onions. Heat pan on stop top, sprinkle in some meal, pour in and listen to the sizzle. Best when the oil in the skillet bubbles over the top edges of the bread....most excellent crust. Oven at 425. Makes a nice, thin crispy crust cornbread.

You forgot the cracklings

No dahlin, I sho did not... this ole gal does not do cracklins'....