Aunt Donna’s Cornbread

Contributed by: Donna Wheatley

Source: Recipe found on the Back of the Martha White Cornbread Mix package

I have Grandma Crockett’s iron skillet, and I use it exclusively for my cornbread. It will never be as good if you don’t use a black iron skillet.

Preheat your oven to 425 degrees, put 2 Tablespoons of margarine in the bottom of your iron skillet and put it in the oven as the oven preheats.

Stir together in a medium to large mixing bowl:

1 1/2-cup Martha White Yellow Cornmeal mix

1-cup All Purpose flour

1/4-cup sugar

Beat 2 eggs with a whisk in a small mixing bowl.

Add:

  • 1 cup of milk
  • 1/4-cup oilWhisk again, and pour into the bowl with the dry ingredients. Stir together just until the dry ingredients are moistened.Now pour the batter into the hot margarine in the skillet and bake 450 degrees for 20 to 25 minutes.

    This is great cornbread. One of our family’s favorite ways to eat it is with Summer Vegetable Suppers. In other words, the menu consists of cornbread, fresh green beans, fresh corn, stewed squash, and tomato/cucumber/onion salad. Don’t forget butter and honey for the bread. (The second piece is dessert.)

    • Jones :: Aug.14.2007 :: Bread ::

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