Arnett’s Cornbread

RECIPE 1

You will need:
1 cup Self-Rising Corn Meal
1/2 cup Self-Rising Flour
2 Eggs
1 cup Milk
4 Tbsp. Shortening (melted)
1 Tbsp. Sugar (optional)

How to make it:
Preheat oven to 425° – preheat baking pan with butter or grease. Sift dry ingredients together. Combine egg, milk and shortening together in a bowl then add dry ingredients. Stir until mixed completely. Pour into hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown – about 20 minutes.

RECIPE 2

You will need:
1 cup Plain Corn Meal
1/2 tsp. Baking Soda
1 tsp. Salt
1 Egg
1 cup Buttermilk*
2 Tbsp. Shortening (melted)
1/2 tsp. Sugar (optional)

How to make it:
Preheat oven to 350° – preheat baking pan with butter or grease. Sift dry ingredients together. Add buttermilk, well beaten egg and shortening. Stir until mixed completely. Pour into well greased hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown – about 25 minutes.

*Can be made with sweet milk but omit soda.

TOASTED CORN MUFFINS

Use the above recipe and simply split already cooked muffins – butter each side and toast in oven until delicately brown. Delicious for breakfast or other meals.

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