Wednesday, December 29, 2010


This is the perfect accompaniment to your Collard Greens and Black Eye Peas. Use the cornbread to soak up all that good stuff.

2 cups self rising cornmeal
1 to 2 tablespoons sugar (optional)
1 2/3 cups buttermilk or 1 1/2 cups regular milk
1 egg
1/4 cup melted shortening or vegetable oil
1-2 tablespoons white sugar (optional)

Mix corn meal with sugar (if using) buttermilk and egg. Add the melted shortening or oil. Pour into greased skillet or 8X8 baking dish. Bake for 30 minutes at 425°

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.