[CnD] Southern Cornbread

Regina Marie reginamariemusic at gmail.com
Sun Oct 15 11:35:58 EDT 2017

1 cup corneal

2 cups self-rising flour

1 cup sugar or 1/2 cup each of brown and white sugar or ½ cup honey if
desired ( you can leave it out if you don’t want sweet cornbread)

2 cups milk

2 eggs

½ stick of butter: 1/4 cup oil or margarine

1 cup whole kernel corn, drained , if desired


Preheat oven to 350 DGS. If doing muffins, line your muffin pans or grease
them. If using an iron skillet, put the butter in the pan and place it in
the oven while preheating to melt it. If using a cake pan, grease it. 


Combine your dry ingreadients. Make a well and add eggs and milk. Mix with a
fork till blended. (If using honey, add it to your milk and eggs.) When
butter is melted, remove from oven and tip the pan so it covers sides as
well as the bottom. Pour the extra into the batter. If using oil, simply
heat if like this and do the same procedure. This is best only with an iron
skillet. Stir into batter. If using a regular pan, ad oil or melted butter
and blend. (If desired, you can fold in 1 cup whole kernel corn.)


Pour batter into pan if doing cornbread. 


For muffins, use a quarter cup to pour batter into muffin cups or an ice
cream scoop to fill them.


Bake at 350. Muffins take 15-20 minutes and bread takes about 20-25 minutes.
Bread or muffins should be golden brown and spring back when pressed in the
middle. Can use a toothpick to do a test. If it comes out clean, bread is



Regina Marie




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