“This recipe makes a small cornbread and has a light texture. It comes from the Martha White Southern Sampler Cookbook.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450. Grease an 8-inch cast-iron skillet or baking pan and place in oven to heat. Beat egg in mixing bowl. Add remaining ingredients; stir until smooth. Pour batter into prepared pan.
  2. Bake for 20 to 25 minutes or until golden brown.

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