Betty's Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 16
- 2 eggs
- 3/4 cup self-rising flour
- 1 1/2 cups self-rising cornmeal mix (this is a mixture of cornmeal and flour. if you cannot find it,
- 1 cup of milk (or enough to make a batter that is the consistency of cake batt
- 1 tablespoon vegetable oil for baking pan (i used peanut oil.) note: i failed to mention adding the oil to
- Carbohydrate 23.98025 g
- Cholesterol 264.375 mg
- Fat 6.67555 g
- Fiber 1.77449998497963 g
- Protein 10.66705 g
- Saturated Fat 2.002185 g
- Serving Size 1 1 Serving (77g)
- Sodium 503.93 mg
- Sugar 22.2057500150204 g
- Trans Fat 1.142255 g
- Calories 201 calories
In a large bowl, combine 3/4 cup self-rising flour and 1 1/2 cups self-rising cornmeal mix. Add two eggs, and about 1 cup of milk. Stir just until combined. Add more milk as needed if the batter is stiff. Place 1 tablespoon of peanut (or other) oil into an 8-inch by 8-inch baking pan. Spread the oil to all parts of the pan. Place the oil pan into a hot, 475-degree oven, until the oil is hot, but not smoking. Pour the cornbread batter evenly into the pan. Center the pan in the oven, and bake at 475 degrees for about 15 minutes, or until golden brown on top and bottom. You may check for doneness by inserting a toothpick into the center of the bread, and it should come out clean. Remove the cornbread from the oven, and immediately cut into 16 squares, 4 per side
