You've had the same skillets and the same husband for thirty years and you're making the same recipes as your mother and her mother. Your family's dining table is as neat as a pin. You're an old fashioned domestic Goddess and your husband is a lucky man.
My family is straight out of Arkansas and I have never seen such thin cornbread. Learn something new everyday I guess. ( my mom used 1 cup each All purpose, Corn meal, milk, 1 egg, and 1/3 cup oil with tsp salt.)
used to use all purpose now use self rising we do our skillets the same way heat up with oven less time waisted waiting for hot pans but we use one skillet i like thick corn bread later crumble in buttermilk or turnip green pot liquor skillet belonged to my grand mother its over 80 yrs old makes the best corn bread or fried taters and onions great now im hungry fantastic video
Perfect! So glad this video is still up on UA-cam. I didn’t use the combo of flour and cornmeal last time I made it and I knew it wasn’t right. I only used cornmeal. So thanks so much again. Merry Christmas 😎
Beth Carden you are so welcome. I made some today for our lunch along with collards, black eyed peas and baked sweet potatoes. New Years Day delight! Happy 2018 to you!
Burt Short I usually use milk, but I think buttermilk would work just fine. I don’t really know how much baking powder is in the self-rising products and sometimes baking powder and buttermilk can give you a metallic taste.
My mammy used to make it 2 or 3 inches thick, but when I married, my wife made it like this and I like this crusty kind much better. Especially with milk.
wife and i married 30+ years my mother gave us her mothers cast iron skillet she used when my mom growing up so pan is over 80 yrs old we use all purpose flour and corn meal just add some baking powder and a little salt and for sunday dinner add 2 tbl spoons of sugar (we use splenda)works very well we use the same heat up steps and that cornbread dipped in turnip green pot liquor is out of this world gooooood
So happy to find more cornbread lovers! I also have a Face Book page called SouthernSimply (written together) if you would like to follow my cooking adventures or ask a question.
As a recently transplanted Northerner, I have become fascinated with all (edible) things Southern. This is the first Southern (read non-sweet) cornbread recipe I've seen that does not use buttermilk. It is also the least fussy. I'm trying this tonight.
Thanks for all the positive comments and all the thumbs up! Jeffy, you can use a Pyrex or Corning Ware dish if you don't have cast iron. My daughter bakes hers in a 9x13 Pyrex.
Thank you! No one in my family has ever written down the recipe either. I guess they just figured that the younger generation would learn to memorize it as they had. I don't work that way. Your recipe is as close to my family recipe as I have ever been. I made sure to write it down so I wouldn't have to worry about remembering how to make it.
chuckles1107 I hope you will commit it to memory too! My daughter called for a long time every time she wanted to make cornbread and I would gladly tell her over and over. Now she has the video even if she doesn't remember the particulars and doesn't call as often in a panic! I miss it!!!
Phyllis, thank you for this. Your recipe looks absolutely delicious. You have inspired me to try it. I'm not in the south, but we here in Michigan love cornbread just the same. I'm not too far from Chelsea where the Jiffy Co. factory is located! For my cornbread I use Jiffy mix, add egg as per instructions, but also add canned creamed corn as part of the required liquid (I don't bother with extra milk in this case - only a little extra water, sparingly, if needed). In summer I might even add to my mixture some fresh local corn cut straight from the cob. I have not used the cast iron pans like you do (typically I use a pyrex type oven safe glass loaf pan/dish that has been lightly oiled), but I'll have to try it your way for the extra crispiness! God bless you. -Tom in Livonia (suburban Detroit), Michigan
Thank you so much, you just broke the secret to my sister in law cornbread that everyone loves because it is crispy and she would never tell how she did it.
Phyllis I came to you tube to find a way to make corbread that does not crumble so easily...I see you use a 10 inch skillet....I've never added flour to my cornbread...just egg, oil, cornmeal, milk and salt....sometimes i'll add some cheddar to it....but i don't measure and add milk until i get the pour-ability i like... I usually use an 8 inch skillet but like your technique of the 10 inch...i like cornbread that is brown on both sides like you make...more crunch...maybe crunchbread instead....lol....thanks for sharing your method...i'm an old geezer from extreme south Alabama ...actually the Forrest Gump shrimping town......a quick idea for your fried shrimp....drop a couple strips of bacon in the oil and fry for a minute take the bacon out before it even dreams of burning....yowser....delicious...I got that technique from an old chef who was in the Air Force when they use to have a radar station on Dauphin Island, Al.
Hopefully, you will love my cornbread too! Thanks for the shrimp tip..I do love fried shrimp! You can follow my cooking adventures on FB too at SouthernSimply.
That's the thinnest cornbread I have ever seen. I live in Alabama and I thought my cornbread was thin. The top of yours looks like the bottom of mine. I bet it's great I was just raised on a little different type of cornbread. Very Interesting. Great video
To the person wanting to use buttermilk, you would need to adjust your leavening for buttermilk. I'm sorry, but I don't know the exact amount to use. My Gran used water or milk or evaporated milk. She saved the buttermilk for biscuits or to crumble the leftover cornbread into. She made some sort of bread every day. My Mom almost always used milk, but in a pinch, she used water too! Hope that helps and btw, this is Phyllis responding!
I have never used flour In my cornbread .But ill let every one know the secret to great cornbread Is a seasoned cast iron skillet. Mine is 12 inch skillet Lodge make a great one .Just make sure to season it to it turns black .
It's always a good idea to leave either an Oven Mitt, a Tea Towel or one of those nifty handle covers be they Silicone or Quilted over the handle of any hot dish you take out of the oven to indicate to anyone passing by that the pan is still hot. Something like those cast-iron frying pans could burn down to the bone if they were grabbed by accident by someone who didn't realise they'd just come out of the oven. I've done it myself after taking out a roasting dish turning around and grabbing the edge lol.
This is the closest to how my family makes cornbread. I put buttermilk if I have it. NO SUGAR... may I ask where you are from? My ancestors came to Indiana from North Carolina many generations ago. Thank you for your fine recipes!
I am from the Lowcountry of SC (Myrtle Beach area), but my Mom was from Thomasville, NC. You will probably like my Chicken Pie too since you have NC roots!
If you are using plain cornmeal, I think 2 tsps baking powder and a pinch of salt should do it. Taste the batter and make sure it is not bland. You may need more salt. Good luck!
Can you use liquid eggs in the place of regular eggs? Just curious. If so how much? I've been craving scratch cornbread and I'm gonna make it myself. Little newborn here so I can't get her out to go to store.
Corn Starch BBQ Salad is simply a chef salad with pulled pork BBQ on top instead of ham, turkey etc. Fill your bowl with greens, sprinkle generously with grated cheddar, add tomatoes, cucumber, whatever you like. Top with warm pork when you're ready to serve. For dressing, I thin out my favorite bottled BBQ sauce with some balsamic vinegar and a few dashes of hot sauce! Dinner is ready when the cornbread is!
I would suggest you try 3 teaspoons baking powder and 1/2 teaspoon salt to start with. You may need to add another teaspoon of BP or 1/2 teaspoon of salt. Also, don't make your cornmeal too fine. It needs to have some texture..
Bezzie it is an 8 ounce measuring cup. However, I’ve seen my Mom just use a coffee cup of about the same size. It is a cup of self rising flour, a cup of self rising cornmeal, 1 egg, 1 cup of milk and 1/4 cup of oil. Bake at 425’ for approximately 20 minutes.
Damn, I bet those cast iron skillets have the magic in them after 30 years of service. Finding awesome women like this is getting harder these days. I will use your recipe, thanks.
I love your video and the but about missing your daughter calling for the recipe. I'm from the Netherlands and sorn bread is not in our diet but I'm going to go give it a try next time I'm making chili con carne (basic chili with minced meat )
+Phyllis im drom holland and we have no cornbread. and im on a tour ro try souther cooking a bit. my husband and 5 year old daughter and mother in law all loved it. i served it with taco soup. I baked it in a cake pan since I have no skilet. it came out a bit crumbly and hard to eat since its not bread and not cake. I have no idea what I can tweak to make it more cohesive. But the taste is lovely
+Rozanna van der Veen - Honders can you send me the name of your cornmeal and flour and I will google it. It may be the texture of your cornmeal or flour. My daughter used to bake hers in a 9x13 glass pan, but you will need 2 tablespoons of oil in the bottom. Did you use metal cake pans?
+Phyllis I will look up the brands. I have self raising flour but regular cornmeal witch is a bit grainy ( instead of the fine white flour ) i put an extra tblsp of bakingpoweder and used buttermilk instead of regular. in the hope it would rise (and it did beautiful) I can't send a picture alas. if I used an extra egg or butter instead of oil would that make it less crumbly?
+Rozanna van der Veen - Honders ps sorry for the bad spelling my autocorrect is on dutch and I forget to proof read before is send it (and I'm not English hihi )
I have a grain mill, & I'd like to use it to mill my wheat (flour) and corn. How should I adjust your recipe to create self rising flour & corn meal, etc.?
I like thin cornbread, but a bit thicker than yours, almost always add chopped onion, jalapeno, and cheese. Ratio of cornmeal and flour is 2 to 1 and the oil has to be bacon grease! Also great in a Belgian waffle maker.
You've had the same skillets and the same husband for thirty years and you're making the same recipes as your mother and her mother. Your family's dining table is as neat as a pin. You're an old fashioned domestic Goddess and your husband is a lucky man.
I am from CA but I have been living in FL for over 17 years and I am learning and enjoying the Southern ways of doing things.
My family is straight out of Arkansas and I have never seen such thin cornbread. Learn something new everyday I guess. ( my mom used 1 cup each All purpose, Corn meal, milk, 1 egg, and 1/3 cup oil with tsp salt.)
used to use all purpose now use self rising we do our skillets the same way heat up with oven less time waisted waiting for hot pans but we use one skillet i like thick corn bread later crumble in buttermilk or turnip green pot liquor skillet belonged to my grand mother its over 80 yrs old makes the best corn bread or fried taters and onions great now im hungry fantastic video
When she said "I'm fixin" to add... I knew she was the real deal and believe me I tried it, and this recipe is on point.
Easy to remember recipe. 1+1+1+1 plus 1/4 oil! Great demo.
Perfect! So glad this video is still up on UA-cam. I didn’t use the combo of flour and cornmeal last time I made it and I knew it wasn’t right. I only used cornmeal. So thanks so much again. Merry Christmas 😎
Happy you are still watching and following my recipe. Just cornmeal can make it really crumbly. Merry Christmas to you too!
Thanks Phyllis !! This was my first time making cornbread and I had all the right measurements and ingredients to make it a success!
So happy it turned out perfect!
Thanks for sharing your recipes Phyllis. The cornbread looks delicious.
Just made this a a half hour ago and it is very good with butter melted in it with some ham and bean soup!
So glad you liked it! We had some last night with some fresh collards!
So glad you didn't use sugar. No one I know used sugar until the markets started making bread. Sweet cornbread doesn't go with buttermilk 👍
Yumeka 'Vadam I think of sweet cornbread as a cake!
@@sissyjollie 🤣
She has a very nice home. Panels and chair rail all around.
I love a crispy version I have to try this and the barbeque salad sounds delicious
What a sweet lady, reminds me of my momma. great recipe super
I love this easy recipe, thanks for posting it.......years ago!
Beth Carden you are so welcome. I made some today for our lunch along with collards, black eyed peas and baked sweet potatoes. New Years Day delight! Happy 2018 to you!
Phyllis the same here...Happy New Year!
This is the recipe I use and it's always good. Love the hot greased pan for a crunchier crust! Thanks :)
Great tip! We love it and can't wait to try out this cornbread recipe. Thanks for sharing!
Love my evening treat of buttermilk and cornbread, so will try the thinner one. The crust is what makes it so good.
Linda Guenther that’s what my hubby likes- crispy crust! I have also discovered that the thin cornbread fits in my toaster to reheat!
@@sissyjollie what about using buttermilk instead of milk in the cornbread?
Burt Short I usually use milk, but I think buttermilk would work just fine. I don’t really know how much baking powder is in the self-rising products and sometimes baking powder and buttermilk can give you a metallic taste.
My mammy used to make it 2 or 3 inches thick, but when I married, my wife made it like this and I like this crusty kind much better. Especially with milk.
Cast Iron is a beautiful thing, very under-rated. Corn bread looks great.
Thanks John! Hope you'll make some and let us know how you like it!
Looking forward to making this cornbread soon! thank you very much for the video! :)
you should do more video's I liked this one u were detailed and right to the point and sweet spirited
wife and i married 30+ years my mother gave us her mothers cast iron skillet she used when my mom growing up so pan is over 80 yrs old we use all purpose flour and corn meal just add some baking powder and a little salt and for sunday dinner add 2 tbl spoons of sugar (we use splenda)works very well we use the same heat up steps and that cornbread dipped in turnip green pot liquor is out of this world gooooood
Thank you! I have made this several times and we are not disappointed.
Phyllis thank you I made it last night for dinner and it was great. thank you again
+Chris Webb So happy you liked it Chris. I have a few more videos at SouthernSimply.com
Chris Webb I put bacon grease in my skillet when I make corn bread. Learned that from my Granny Becky. Oh so good.
thank you, i just used ur recipe it came out wonderful, my wife in love with it, thx again
So happy to find more cornbread lovers! I also have a Face Book page called SouthernSimply (written together) if you would like to follow my cooking adventures or ask a question.
sure, thank you
Phyllis
Btw, thanks for the super easy recipe! And your video was to the point and easy to follow!! Hope you have other videos!!
As a recently transplanted Northerner, I have become fascinated with all (edible) things Southern. This is the first Southern (read non-sweet) cornbread recipe I've seen that does not use buttermilk. It is also the least fussy. I'm trying this tonight.
Hope you liked it!
Phyllis I did and do. This will be my go-to recipe. Thank you.
Looks like a cornbread pancake to me
Iove corn bread with milk..salt pepper to tast.so good.any time...love for ever Rita.
Done
Rita Montjoy Thanks so much! We love our cornbread too!
Looks really good. I use melted butter instead of oil
Jen E it has to be good if it has butter!
We use bacon grease instead of vegetable oil, and full-fat buttermilk for East Texas iron skillet cornbread
I know that must be really tasty. I can’t remember when I have seen full-fat buttermilk!
That`s the nicest cornbread I`ve seen. Thanks for th recipe.
perfect easy instruction Iam going to try it thanks for posting.
She seems really nice. Thanks for the recipe 😀
Thanks! I am nice or at least I try!
I tried it and it was Deeeelicious...Thank you
Thanks!
Thank you for this! I'm going to try it. I plan to add cracklins tho.
I'm sure that will be delicious! Do you cook your own cracklings?
I made this recipe today and loved it! I'm a southerner abroad and this really hit the spot. :)
Lauren Wilde I'm so glad you loved it! I loved my Mom's cornbread and I am always happy when someone else enjoys it too!
Thanks for all the positive comments and all the thumbs up! Jeffy, you can use a Pyrex or Corning Ware dish if you don't have cast iron. My daughter bakes hers in a 9x13 Pyrex.
Thank you so much , this really helps. I'm sure your family really appreciates you!
Mme. Thank you for the video.. I like my corn bread crispy too
MYDO CHANAKEL Thanks so much!
Cool video, great presentation
Thank you! No one in my family has ever written down the recipe either. I guess they just figured that the younger generation would learn to memorize it as they had. I don't work that way. Your recipe is as close to my family recipe as I have ever been. I made sure to write it down so I wouldn't have to worry about remembering how to make it.
chuckles1107 I hope you will commit it to memory too! My daughter called for a long time every time she wanted to make cornbread and I would gladly tell her over and over. Now she has the video even if she doesn't remember the particulars and doesn't call as often in a panic! I miss it!!!
Great video I'm so hungry now. I'm wondering if I can get both of those bread and make a huge bbq salad sandwich.
Thanks for this video - I love southern cornbread and now I can make some!
Phyllis, thank you for this. Your recipe looks absolutely delicious. You have inspired me to try it. I'm not in the south, but we here in Michigan love cornbread just the same. I'm not too far from Chelsea where the Jiffy Co. factory is located! For my cornbread I use Jiffy mix, add egg as per instructions, but also add canned creamed corn as part of the required liquid (I don't bother with extra milk in this case - only a little extra water, sparingly, if needed). In summer I might even add to my mixture some fresh local corn cut straight from the cob. I have not used the cast iron pans like you do (typically I use a pyrex type oven safe glass loaf pan/dish that has been lightly oiled), but I'll have to try it your way for the extra crispiness! God bless you. -Tom in Livonia (suburban Detroit), Michigan
Tom, I use Jiffy Mix to make Broccoli Bread. I love finding shortcuts. Thanks for sharing your method. I love cornbread with corn!
Thanks for sharing this video. I am looking forward to making some cornbread!
Thank you so much, you just broke the secret to my sister in law cornbread that everyone loves because it is crispy and she would never tell how she did it.
Pearl Lucas you can be the star now and I'll never tell how you figured it out!!
Wow, this is a big help. Thank You.
Phyllis, that was really easy, as an Australian Corn Bread is not really part of our diet, but I shall be making this on the weekend
Phyllis I came to you tube to find a way to make corbread that does not crumble so easily...I see you use a 10 inch skillet....I've never added flour to my cornbread...just egg, oil, cornmeal, milk and salt....sometimes i'll add some cheddar to it....but i don't measure and add milk until i get the pour-ability i like... I usually use an 8 inch skillet but like your technique of the 10 inch...i like cornbread that is brown on both sides like you make...more crunch...maybe crunchbread instead....lol....thanks for sharing your method...i'm an old geezer from extreme south Alabama ...actually the Forrest Gump shrimping town......a quick idea for your fried shrimp....drop a couple strips of bacon in the oil and fry for a minute take the bacon out before it even dreams of burning....yowser....delicious...I got that technique from an old chef who was in the Air Force when they use to have a radar station on Dauphin Island, Al.
Hopefully, you will love my cornbread too! Thanks for the shrimp tip..I do love fried shrimp! You can follow my cooking adventures on FB too at SouthernSimply.
Easy and amazing
Blimey, now THAT'S an oven. You could fit a St Bernard in there!
....not that i would of course ;)
I'm not sure about coconut oil, but I think it would work. Give it a try and let us know how it turns out!
That's the thinnest cornbread I have ever seen. I live in Alabama and I thought my cornbread was thin. The top of yours looks like the bottom of mine. I bet it's great I was just raised on a little different type of cornbread. Very Interesting. Great video
Chris Johnson , thanks! You can bake mine all in one pan for a thicker cake.
Never had it this way, would be a fun way to serve thick chili on! Love the skillets have mine 30 yrs. too. Don't have any others!
To the person wanting to use buttermilk, you would need to adjust your leavening for buttermilk. I'm sorry, but I don't know the exact amount to use. My Gran used water or milk or evaporated milk. She saved the buttermilk for biscuits or to crumble the leftover cornbread into. She made some sort of bread every day. My Mom almost always used milk, but in a pinch, she used water too! Hope that helps and btw, this is Phyllis responding!
Great video. I'm hoping to try this but I cant find self rising cornmeal mix...I guess I will have to blend my own.
Put 1/2 teaspoon salt and 1 tablespoon baking powder in a 1 cup measuring cup; finish filling cup with plain cornmeal. Hope this helps!
Max Jerome It's sold in every decent sized grocery store. Easy to find.
Texas says "Nice!"
Lived in the South all my life. I've never seen cornbread cooked like this.
Really? What part don't you do? 🤔
I think the correct terminology is baked not cooked
I have never used flour In my cornbread .But ill let every one know the secret to great cornbread Is a seasoned cast iron skillet. Mine is 12 inch skillet Lodge make a great one .Just make sure to season it to it turns black .
It's always a good idea to leave either an Oven Mitt, a Tea Towel or one of those nifty handle covers be they Silicone or Quilted over the handle of any hot dish you take out of the oven to indicate to anyone passing by that the pan is still hot. Something like those cast-iron frying pans could burn down to the bone if they were grabbed by accident by someone who didn't realise they'd just come out of the oven. I've done it myself after taking out a roasting dish turning around and grabbing the edge lol.
looks great
thanks for the video, really helpful when you are away from home, and mom can't bake you :) thanks
Eating cornbread while watching this
+AIZHALEE PEFECT Eating field peas watching this.
I absolutely love field peas! Wish I had some!
Phyllis. I’ve been using this recipe for the last seven years, I am proud to know and love your cornbread.
Greatness
Kevin Bullard thank you! We sure love it at our house!
This is the closest to how my family makes cornbread. I put buttermilk if I have it. NO SUGAR... may I ask where you are from? My ancestors came to Indiana from North Carolina many generations ago. Thank you for your fine recipes!
I am from the Lowcountry of SC (Myrtle Beach area), but my Mom was from Thomasville, NC. You will probably like my Chicken Pie too since you have NC roots!
That looks amazing!! Did you put sugar in the ingredients?
Lucia, I don’t use sugar, but you can certainly add some if you like sweet cornbread. If we have any left over, we have it for dessert with honey.
Thanks, looks good.
Mmmm yummy lookin cornbread now hungry but it looked so thin so if I used ur way I would put it all in one pan >:3 lol
Phyllis, you are so cool! ;)
my favorite thing to eat.
Can I use cocunut oil ? Vegetable oil and canola oil clog arteries.
What's other oil options?
If you are using plain cornmeal, I think 2 tsps baking powder and a pinch of salt should do it. Taste the batter and make sure it is not bland. You may need more salt. Good luck!
easy, thanks good video
I never put flour in mine and its awesome too
I'm sure it is! We all do things a little different!
Yes, you can use liquid eggs. Just read the package to find out the equivalent to 1 egg.
Can you use liquid eggs in the place of regular eggs? Just curious. If so how much? I've been craving scratch cornbread and I'm gonna make it myself. Little newborn here so I can't get her out to go to store.
I wonder can you substitute buttermilk for sweet milk. I'm from the South.
wow what's bbq salad? Cornbread looks great BTW. Cheers from SF bay area
Corn Starch BBQ Salad is simply a chef salad with pulled pork BBQ on top instead of ham, turkey etc. Fill your bowl with greens, sprinkle generously with grated cheddar, add tomatoes, cucumber, whatever you like. Top with warm pork when you're ready to serve. For dressing, I thin out my favorite bottled BBQ sauce with some balsamic vinegar and a few dashes of hot sauce! Dinner is ready when the cornbread is!
BTW, I love SF! Sourdough out there is the best in the world! I can't get mine to come out that good.
I think two teaspoons of baking powder and 1/2 tsp salt will do the trick!
what no buttermilk? do i you deliever? i'm looking for a reciepe for cornmeal dumplings? keep up the good work
Thank you for posting....Looks delicious! By the way, I have never heard of a bar-be-que salad...what's in it?
I just explained the salad in the comment above!
Phyllis Thank you :)
Can you buy dry polenta where you live? It's a coarser grind of corn meal, but a few seconds in a food processor might turn it to a baking grind.
I would suggest you try 3 teaspoons baking powder and 1/2 teaspoon salt to start with. You may need to add another teaspoon of BP or 1/2 teaspoon of salt. Also, don't make your cornmeal too fine. It needs to have some texture..
Hmm I am going to make this yummy:)
How big is the cup ?
Bezzie, I’m just using a standard 1 cup measuring cup. It has all the markings on the inside of the cup. It was a wedding shower gift 40 years ago!
@@sissyjollie We don't really have something like that over here as a cup could be any size any measurement. ( UK )
Bezzie it is an 8 ounce measuring cup. However, I’ve seen my Mom just use a coffee cup of about the same size. It is a cup of self rising flour, a cup of self rising cornmeal, 1 egg, 1 cup of milk and 1/4 cup of oil. Bake at 425’ for approximately 20 minutes.
@@sissyjollie Thank you !
Damn, I bet those cast iron skillets have the magic in them after 30 years of service. Finding awesome women like this is getting harder these days. I will use your recipe, thanks.
i did not know it was that damn easy to make corn bread!Lol
Boramfan87- LOL! I'll think about it! Do you have any old iron skillets? Send photos of iron skillets!!
just jiggle thej skillet handles real well. this will level the cornbread batter very nicely.
Do you have the recipe? Love corn bread thank you.
I love your video and the but about missing your daughter calling for the recipe. I'm from the Netherlands and sorn bread is not in our diet but I'm going to go give it a try next time I'm making chili con carne (basic chili with minced meat )
I love cornbread with chili! I hope you will too! Let us know how you like it!
+Phyllis im drom holland and we have no cornbread. and im on a tour ro try souther cooking a bit.
my husband and 5 year old daughter and mother in law all loved it. i served it with taco soup. I baked it in a cake pan since I have no skilet. it came out a bit crumbly and hard to eat since its not bread and not cake. I have no idea what I can tweak to make it more cohesive. But the taste is lovely
+Rozanna van der Veen - Honders can you send me the name of your cornmeal and flour and I will google it. It may be the texture of your cornmeal or flour. My daughter used to bake hers in a 9x13 glass pan, but you will need 2 tablespoons of oil in the bottom. Did you use metal cake pans?
+Phyllis I will look up the brands. I have self raising flour but regular cornmeal witch is a bit grainy ( instead of the fine white flour ) i put an extra tblsp of bakingpoweder and used buttermilk instead of regular.
in the hope it would rise (and it did beautiful)
I can't send a picture alas.
if I used an extra egg or butter instead of oil would that make it less crumbly?
+Rozanna van der Veen - Honders ps sorry for the bad spelling my autocorrect is on dutch and I forget to proof read before is send it (and I'm not English hihi )
I have a grain mill, & I'd like to use it to mill my wheat (flour) and corn. How should I adjust your recipe to create self rising flour & corn meal, etc.?
I like thicker cornbread
I like thin cornbread, but a bit thicker than yours, almost always add chopped onion, jalapeno, and cheese. Ratio of cornmeal and flour is 2 to 1 and the oil has to be bacon grease! Also great in a Belgian waffle maker.
Thank you!
Wow🤗,okay.
Shulammite In the kitchen Glad you like it! It is really simple!🌽🌽🌽
Looks great but when I saw the title, "from Scratch", I didn't think I would have to go out and find self rising flour and cornmeanl. :{