How to Make Momma Vadis' Homemade Cornbread

by Lucy Hudnall

We Love our Cornbread! Mix with pinto beans, black-eyed peas, fried eggs, gravy, soup, milk or just with a pat of butter..Yummers!

Supplies

  • ¼ Teaspoons Solid fat
  • 1 Egg
  • ¼ Cups Liquid fat
  • 1 ⅓ Cups Milk Product
  • 2 Cups Self Rising Corn Meal
  • Instructions

    Step 1

    Preheat oven to 450 degrees.

    Step 2

    Cover iron skillet or pan with solid fat. May use butter, bacon drippings, Crisco, or solid coconut oil...as long as it is solid at room temperature.

    Step 3

    Place skillet in oven while it's preheating.

    Step 4

    Crack open one egg. I've got one of my fresh hen eggs. 🐔

    Step 5

    Bust the yolk and beat egg with fork.

    Step 6

    Measure out 1/4 cup liquid fat. May use olive oil, canola oil, vegetable oil, peanut oil..as long as its a liquid at room temperature.

    Step 7

    Mix well with the egg.

    Step 8

    Measure out 1 1/3 cup milk product. May use milk (any percent), evaporated milk, cream, or buttermilk.

    Step 9

    Mix well with the egg and oil.

    Step 10

    Need 2 cups of self rising cornmeal. If yours is not self rising, you'll need.. 2 cups cornmeal, 2 Tablespoons baking powder, 1 teaspoon of salt.

    Step 11

    Just dump that all in the egg mix.

    Step 12

    Mix out all the lumps.

    Step 13

    Pull out heated skillet.

    Step 14

    Pour in the mixture.

    Step 15

    Shake pan back and forth to get out air bubbles. Put back in oven for 20-25 min depending on your oven.

    Step 16

    Bake till golden brown.

    Step 17

    How to get it out? Take plate, turn upside down, place over skillet.

    Step 18

    With one hand on the handle....

    Step 19

    ...and one hand on the plate.. Flip over onto the plate.

    Step 20

    It just flips right out because we prepared the skillet.

    Step 21

    Cut like a pie.

    Step 22

    May serve crumbled under black-eyed peas. Yum!