THE BEST CORNBREAD

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The best Cornbread image

I learned a long time ago that it is good no matter what kind of pan you cook it in, but it's best when you use an iron skillet! And don't let the mayo scare you, after all it is mainly egg and oil...

Provided by Debbie Burnette

Categories     Savory Breads

Time 50m

Number Of Ingredients 3

2 1/2 c white cornmeal mix-not cornbread mix
1 Tbsp mayonasse
1 qt buttermilk (this is approximate)

Steps:

  • 1. preheat oven to 450 degrees.
  • 2. put cornmeal mix in large mixing bowl. add mayo and buttermilk. mix well.
  • 3. I usually just eyeball my ingredients so you may need more or less buttermilk depending on consistency. It does need to be a little soupy but not watery
  • 4. pour into greased iron skillet or baking pan and bake for aprox 45min. or until a golden brown.
  • 5. if using an iron skillet, turn it upside down over a plate and lift the skillet off. You may have to use a knife after it has cooled to loosen the bread if your skillet is not well seasoned.

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