A Native American traditional. Yes, from what I can remember from stories. Cornbread was originally common amongst the Native Americans. They made it into a tortilla-flat bread, pancakes,  and the current version of a thick bread. Cornmeal is versatile. So this is an easy cornbread recipe that should be easy to make anywhere in the United States.

By Feast and Farm

– 2 cups self-rising cornmeal mix, not just plain cornmeal
– 2 eggs or 1 extra-large egg
– 2 tablespoons vegetable oil
– ¼ cup vegetable oil for the skillet if using cast iron
– 1 ¾ cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary

1. Preheat the oven to 400 degrees.
2. If you are using cast iron, place the ¼ cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
3. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
4. Mix until combined and drop a small amount into your skillet.
5. If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
Transfer the skillet from the stovetop to the hot oven.
6. Bake 25-30 minutes or until golden and set.

This recipes is thanks to Feast and Farms 

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