Grandmother Horne's Famous Cornbread

September 6, 2017

My grandmother Horne could make anything taste good. She did not measure many of her ingredients… she always “eyed” it and it always tasted great. I was her constant shadow in the kitchen. Country cooking was grandmother’s speciality. Her cornbread recipe is a no fail recipe. Try it the next time you have ham and beans!  

 

 

Corn Bread

 

1 cup corn meal

1 tsp. baking powder

2 T. Flour

1 tsp. salt

1 egg

2-3 T. oil

3/4 to 1 cup milk

 

 

Put the oil in your black skillet and preheat the skillet in the oven until it reaches 450 degrees. Mix the other ingredients and pour into hot skillet. Bake for 20 minutes. You can flip the corn bread to brown the top. 

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