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Southern Cornbread


1 Egg
1 - 1/4 cups Milk
1/4 cup melted Shortening or vegetable oil
2 cups Self-Rising Cornmeal

Preheat oven to 450 F. Grease Skillet, Pan or molds and place in oven to heat. Lightly beat in egg in mixing bowl; add milk and oil. Stir in cornmeal; mix well. Pour batter into prepared pan or molds. Bake 20 - 25 or until golden brown.

Makes 1 8-inch skillet, 18-inch square pan, 12 muffins, or 16 corn sticks




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.