14 February 2009

In the Kitchen - Cornbread (two ways)

My Dad is a great cook.  I can't get many family stories out of him, but I can always get a recipe.  Here's his cornbread recipe, followed by my maternal grandmother's recipe. 

Dad's Corn BreadDad's:
2 cups corn meal (three rivers)
1 egg, slightly beaten
1 1/s cup milk
1 or 2 tbs sugar
2 tbs veggie oil
Heat oven to 425˚ with skillet in the oven.  After heated, add 2 tbs of veggie oil to coat the pan. Add pre-mixed ingredients.  Cook for abt 22 minutes until golden.  Let sit 5 minutes before cutting.

pretty much the same, no sugar.
Heat oven to 425˚ with skillet in the oven with 2 tbs crisco shortening in pan.  Add heated grease to ingredient mix and cook.

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