Southern Snacker

TakintheHeat 0

"My grandmother and her brothers and sisters lived off of this as their dinner when they were kids, and living in the south. This could be a good appetizer, or snack."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

0 servings
Serving size has been adjusted!

Original recipe yields 0 servings

Adjust

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400°.
  2. Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
  3. In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
  4. In another bowl, whisk buttermilk and milk with eggs and melted butter.
  5. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
  6. Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
  7. Cut into squares or wedges.
  8. Place desired amount of cornbread and onion into glass of milk, and mix with spoon.
  9. Eat with spoon, or drink like a smoothie. Enjoy!

Reviews

0

Other stories that may interest you