Jackson Times Cornbread – a delicious recipe with Cornmeal, Flour, u00bc, Baking Power, Salt, Egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sift together cornmeal, flour, baking soda, baking powder, salt. Add beaten egg, sour milk, and oil. (See notes below.)
2
Have a cast iron skillet well oiled and hot on the burner. Turn off the burner. Pour batter into the skillet and allow to bubble around the edges. Bake in a 450-degree oven until done and brown around the edges, somewhere between 10 and 15 minutes (there was no time written in the original recipe, so that's just an educated guess).
3
Notes:
4
If doubling recipe, do not double salt.
5
If you don't have sour milk or buttermilk on hand, 1 tablespoon vinegar per cup of sweet milk, stirred, and let stand for several minutes works just as good.
246
kcal
Calories
13
g
Fat
26
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Cornmeal, 1/2 cups Flour, 1/4 teaspoons Baking Soda, 1 teaspoon Baking Power, and more.
Yes, Jackson Times Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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