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“The only way southern ladies make it. This is nothing more than passed down with time and convenience of cornbread mixes and an iron skillet...”

Ingredients Nutrition

  • 354.88-473.18 ml cornmeal (Martha White is wonderful)
  • 1 egg
  • 236.59 ml milk (a little more to make like a pancake type mixture Or 1 cup of milk and a little mayonnaise to make t)
  • 59.14 ml oil


  1. Preheat 450 degrees put oil in iron skillet until ready to use.
  2. Mix the cornmeal, egg and milk together.
  3. When oil is real hot pour over cornmeal mixture.
  4. Once mixed together, pour back into the 10" iron skillet.
  5. Place in the oven until golden brown on the top.
  6. The best cornbread comes from a well seasoned skillet.
  7. The blacker the better!
  8. I have never used 2 1/2 cups of the corn meal. I have heard of the flour but if done right I swear it's like slicing bread.

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