I’m spoiled and I admit it…..spoiled to having grown up on a farm and knowing the true goodness in home grown, home ground cornmeal. Cornbread made from cornmeal on the farm is my absolute favorite. I can make a meal on cornbread and milk. My Daddy still grinds cornmeal with his Grist Mill (made between 1914-1924) like my ancestors did and sells it at the local markets.
If I have to buy cornmeal, Martha White’s Self Rising is my favorite but I prefer Dad’s any day! Preheat the oven to 350°. While the oven is heating, I place my cornbread pan with a little bit of oil in the oven. This “cornbread” pan is a cast iron pan that I use for nothing other than cornbread.
Getting that pan hot plays a key in the outside of the cornbread having that crunch to it. Your cornmeal mixture will literally sizzle when you pour it in the pan.
- 1 1/2 cup Cornmeal
- 2 T Self Rising Flour
- 1 t Baking Powder
- 1/2 t Salt
- 3 T Oil
- 1 cup Milk (if you keep buttermilk on hand, use 1/2 c milk, 1/2 c buttermilk)
Mix together all the ingredients. If you ask my father how to make it the right consistency he will tell you that you add the milk a little at a time and mix it until it “plops”. His original recipe didn’t have a measurement for milk.
See how it sizzle a little bit around the edges. Place in the center of the oven and bake for 30 minutes until golden brown.