Cornbread for Two
Indulge in the comforting taste of homemade cornbread with this delightful recipe designed for two. Perfect for cozy dinners or intimate gatherings, this cornbread brings warmth and flavor to your table without overwhelming your kitchen with leftovers.
The recipe features a harmonious blend of golden cornmeal, buttery goodness, and a hint of sweetness, resulting in a tender crumb that is crispy on the outside and soft on the inside. Each bite is a perfect balance of savory and sweet, making it an ideal companion for soups, stews, or a simple meal on its own.
The recipe features a harmonious blend of golden cornmeal, buttery goodness, and a hint of sweetness, resulting in a tender crumb that is crispy on the outside and soft on the inside. Each bite is a perfect balance of savory and sweet, making it an ideal companion for soups, stews, or a simple meal on its own.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- 1 CUP SELF-RISING CORNMEAL MIX (USED WHITE LILY BUTTERMILK)
1 LARGE EGG
2 TBSP. SALTED BUTTER, MELTED
1/8 CUP VEGETABLE OR CANOLA OIL
1/2 CUP WHOLE BUTTERMILK
SHORTENING FOR GREASING SKILLET
- Mix cornmeal mix, egg, butter, oil and buttermilk in bowl. Grease an 8" cast iron skillet well with shortening, and sprinkle with cornmeal or cornmeal mix.
- Put mix in skillet. Bake at 425 degrees for 20 minutes or until cornbread is nice and brown. Take out of oven and immediately flip out onto a plate with bottom facing up.
“Enjoy with a meal or crumble in a bowl, add milk and
enjoy! I like to slice a tomato into chunks and put
salt and pepper in my cornbread and milk. Daddy
always enjoyed his with a green onion.... Tammy”
“I eat cornbread and milk in a glass for
dessert...Chris”
