Improved cornbread

1 servings

Ingredients

Quantity Ingredient
2 eaches Eggs
2 tablespoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
2 eaches Honey
2 eaches Vegetable oil (lard or crisco would have been better)
1 each Buttermilk
1 each White flour
1 each Cornmeal

Directions

Mix well while preheating greased pans or skillet at 400 for a few minutes. Pour in batter and bake at 400 for 20-25 minutes. Could be baked in cornbread pan or muffin tins also. I don't really use buttermilk by the way. It would go bad in the fridge because I bake so seldom. I use four tsp of dried buttermilk and one cup of water.

The real thing would be better I presume. Medium bread pans filled half way will make two loafs. Skillet method would be heat oil or lard while heating the pan, then add to the batter before pouring into the skillet. Enjoy It! I found that some recipes called for one egg, some all cornmeal flour (which produces corn frisbees), some sugar instead of honey, and milk instead of buttermilk. Confused? I was. This is my creation and I'm not sure the salt is necessary. It will increase about 70% when baked. Origin. Pete Porro 14 June, 1992 Submitted By SHARON STEVENS On 10-30-95

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