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Ingredient
South Alabama Cornbread
Introduce
Chef :
Sonya BankesterSouth Alabama Cornbread
When I first learned to make cornbread, there wasn’t a written recipe! Granny just used a scoop, a pinch and a juice glass.
Note: I used SELF-RISING CORNMEAL not cornmeal mix.
Cooking instructions
* Step 1
Preheat oven 425*
* Step 2
Mix all ingredients until well blended. Not quite soupy. If it’s too thick add a tad of water. When it’s thick the bread is dry.
* Step 3
Heat 1 Tbsp cooking oil in a 9” iron skillet. It’s hot and ready when the oil easily covers the bottom of skillet when tilted back & forth.
* Step 4
Pour cornbread mixture into skillet, you should hear it sizzling, this insures that it won’t stick when you turn it out of the skillet.
* Step 5
Bake 25-30 minutes, depending on your oven.
* Step 6
Remove from oven when golden brown.
* Step 7
Let sit for 5 minutes, turn out of skillet onto serving plate. Or flip it over and slide back into skillet. It’ll keep warm this way. Make sure to flip it because you don’t want the crust to get soggy.
* Step 8
The crust was known as “the pusher” around our house when growing up. We used the crust to push food onto our fork or spoon.
Note: if there is a photo you can click to enlarge it
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