All posts for the month July, 2016

cornbread_500px2 Cups Washington Cornmeal (white self-rising)
1 Cup Self Rising flower
3 Eggs
½ Cup Sugar (little less)
Milk (as needed)
1 Stick of butter

Combine cornmeal, flower, sugar in large mixing bowl. Mix in eggs and enough milk to dry ingredients to make a thick batter. Whisk out large lumps but do not over-beat. Melt stick of butter in cast-iron pan on stove. Add batter to pan after butter has melted and bake at 400-425 until done. Cornbread should be brown and toothpick in center should come out dry when done. (Around 20 min)