Pone of Cornbread - Stewed Cabbage - Southern Cooking with CVC

Pone of Cornbread - Stewed Cabbage - Southern Cooking with CVC
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Crunchy Cornbread, Volume 1 Cookbook Recipe
2 CUPS BUTTERMILK CORNMEAL MIX
(WHITE-LILY, SELF-RISING)
6 TBSP. SALTED BUTTER OR MARGARINE -MELTED
1 TBSP. GRANULATED SUGAR
(OPTIONAL)
1 1/2 CUPS WHOLE
BUTTERMILK
1/4 CUP CORN OIL
1 RAW EGG
Grease a 10.25” iron skillet with shortening then sprinkle
with 1/4 cup of cornmeal mix on sides and bottom. In a
large bowl, combine above ingredients and mix well-add to
skillet. Bake at 425 degrees until good and brown. Approx.:
30 to 40 minutes
Carefully remove from oven and flip upside down on a plate
immediately. Caution: Iron skillet will be HOT. Use a thick
potholder to remove it from ovenand to flip!
Summer Supper:Cornbread and Milk
Crumble cornbread while still a little warm into a cereal
bowl and cover with milk. Salt and pepper and enjoy!
Option: Summer tomatoes are great sliced in small
sections and added to the cornbread & milk before
serving. Make sure to salt and pepper it! Some people
enjoy it with buttermilk!
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