Self rising cornmeal! Makes this up ahead of time so when ya go to back cornbread it’s quick and easy to do so :) here’s the recipe: 4 c cornmeal (yellow or white) 1/4 c all purpose flour 2 tbsp baking powder 2 tsp salt When ready to bake take 2 c mix- 1 c buttermilk- 2 lg eggs-1/4 c melted butter and 1-2tbsp (sugar optional). Bake 400 in 8-10 inch cast iron for 20 minutes! #southerncooking #homecooking #recipes | The Bluegrass Family
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Self rising cornmeal! Makes this up ahead of time so when ya go to back cornbread it’s quick and easy to do so :) here’s the recipe: 4 c cornmeal (yellow or white) 1/4 c all purpose flour 2 tbsp baking powder 2 tsp salt When ready to bake take 2 c mix- 1 c buttermilk- 2 lg eggs-1/4 c melted butter and 1-2tbsp (sugar optional). Bake 400 in 8-10 inch cast iron for 20 minutes! #southerncooking #homecooking #recipes | The Bluegrass Family
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FacebookThe Bluegrass Family
My Easy Cornbread 🌽🍞 Ingredients: • 1 2/3 Cups Martha White Self-rising Cornmeal • 1 2/3 Cups Martha White Self-rising Flour • 1 Tbs Vegetable Shortening • 1 1/2 cups Buttermilk • 1 1/2 cups Water Instructions: 1. Preheat oven to 425°F (220°C). 2. Prepare 10in Cast Iron Skillet: Place vegetable shortening in an old fashioned cast iron skillet and melt. 3. Mix Dry Ingredients: In a mixing bowl, combine self-rising cornmeal and self-rising flour. 4. Prepare Wet Ingredients: Shake the buttermilk
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My Easy Cornbread 🌽🍞 Ingredients: • 1 2/3 Cups Martha White Self-rising Cornmeal • 1 2/3 Cups Martha White Self-rising Flour • 1 Tbs Vegetable Shortening • 1 1/2 cups Buttermilk • 1 1/2 cups Water Instructions: 1. Preheat oven to 425°F (220°C). 2. Prepare 10in Cast Iron Skillet: Place vegetable shortening in an old fashioned cast iron skillet and melt. 3. Mix Dry Ingredients: In a mixing bowl, combine self-rising cornmeal and self-rising flour. 4. Prepare Wet Ingredients: Shake the buttermilk
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