Granny's Cornbread

GRANNY’S CORNBREAD

IMPLEMENTS:

- - Medium-large batter bowl & a small bowl for beating an egg
- - Mixing fork
- - Wooden spoon
- - 9-inch cast iron skillet

INGREDIENTS:

/ / 2 cups yellow corn meal
/ / 1/4-cup self-rising flour
/ / 1 Tablespoon baking powder
/ / 1 teaspoon salt
/ / 1-1/2 cups whole-milk buttermilk
/ / 1 large egg
/ / white milk (2% or 1%) if and as needed
/ / 1 rounded teaspoon yellow corn meal

PROCESS:

1.   Begin pre-heating oven to 450 degrees F.
2.   Use the mixing fork to beat the egg in a small bowl. Mix the ingredients in the batter bowl, using the wooden spoon, beginning with the cornmeal, then adding dry ingredients, then buttermilk, then the egg.  The mix should be rather thick but pourable; if it is too thick to pour, add white milk in small increments until properly adjusted.
3.  Grease the skillet with Crisco or cooking oil; sprinkle the rounded teaspoon of corn meal thinly and evenly on the bottom of the skillet.  Pour in the cornmeal mix.
4.  Bake in 450-degree oven for 30 minutes or until brown on top.