Southern Buttermilk Cornbread
- 2 eggs
- 1 pint buttermilk
- 1 3/4 cups cornmeal (must use Martha White Self-Rising Enriched White Cornmeal Mix)
- 3 tablespoons flour
- vegetable oil
- Preheat oven to 400u0b0.
- In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
- Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
- Mix in the flour.
- In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup.
- Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!).
- Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean.
- Butter 'em up, and enjoy, ya'll!
eggs, buttermilk, cornmeal, flour, vegetable oil
Taken from www.food.com/recipe/southern-buttermilk-cornbread-239813 (may not work)