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1
Preheat oven to 450 F. Sift together the dry ingredients and set aside.
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2
Combine beaten egg, buttermilk and vegetable oil.
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3
Combine cornmeal mix with buttermilk mix, stirring just sufficient to moisten.
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4
Pour into warm, well-greased 9- or possibly 10-inch skillet or possibly pan, muffin tins or possibly corn stick molds.
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5
Bake about 15 min for muffins or possibly corn sticks, and 20-25 min for pan or possibly skillet.
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6
Cornbread will begin to pull away from sides.
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7
Makes approximately 12 muffins, corn sticks or possibly pcs.
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8
Recipe can be prepared as muffins, corn sticks or possibly cornbread.
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9
You will notice, too, which recipe lists sugar as an optional ingredient.
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10
This is a matter of personal preference.
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11
These basic cornbreads are best served warm and buttered.
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12
They make a wonderful accompaniment to vegetable dishes, notably black-eyed peas and beans, as well as chili and stew.
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13
A real Texas touch can be imparted to cornbread of any kind by pouring the batter into a properly prepared pan.
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14
Put about a tsp.
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15
of bacon drippings or possibly vegetable oil into the pan while the oven is preheating.
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16
When warm, remove the pan and tilt it to proportionately distribute the oil, then sprinkle about a half-tsp.
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17
of cornmeal into the warm oil and return the pan to the oven for a few min to let the cornmeal brown.
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18
When your batter is ready, pour it into the warm pan.
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19
A crispy brown bottom crust will result.
