Cornbread, Two Ways
- Eat, Darling, Eat
- Mar 24, 2021
- 1 min read
Updated: Mar 8, 2022
(by Ashley Rodwell)
Small-batch, old-school method:
1 c. yellow Cattail cornmeal
1/4 c. sugar
2 T. flour
1 egg, beaten
Crisco for frying
Mix cornmeal, sugar, flour, and egg. It should be the consistency of pancake batter.
Heat Crisco in a cast-iron pan.
Drop in spoonfuls of batter, and cook until golden brown on one side, then flip and brown the other side.
Modern method:
1 box Jiffy corn muffin mix
1 egg, beaten
1/4 c. vegetable oil
1/4 c. sugar
1/2 c. milk
1 small can creamed corn
Preheat oven to 400 F.
Mix all ingredients and pour into a greased muffin tin or 8- or 9-in. pan.
Bake for 15 – 20 minutes, until golden brown and a cake tester comes out clean.
(Read Southern Exposure, the story that accompanies this recipe.)