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Andrew's Cornbread

Andrew's Cornbread

 

 

This recipe goes with Cornbread Dressing

Southern Living NOVEMBER 2007

  • Yield: Makes 6 servings
  • Prep time:10 Minutes
  • Bake:25 Minutes
  • Cool:5 Minutes

Ingredients

  • 1 teaspoon vegetable oil
  • 2 cups self-rising yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon self-rising flour
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 tablespoon mayonnaise

Preparation

1. Brush a 10-inch cast-iron skillet with oil, and heat in a 425° oven 5 minutes.

2. Stir together cornmeal and next 3 ingredients in a large mixing bowl. Stir in buttermilk, eggs, and mayonnaise, stirring just until blended. Pour batter into hot skillet.

3. Bake at 425° for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove to a wire rack, and cool 5 minutes.

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