Grandma’s Kitchen–Ruthann’s Cornbread

“Paid a dollar for the skillet;
Paid a dollar for the lid,
so mamy’s little chillen’s
could have Short’nin bread.”

Mix Together

  • 1/2 cup sifted unbleached white flour
  • 1 cup meal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 tsp mined parsley and/or chives.

Add

  • 1 cup low fat milk. (Our low fat milk came from a Holstein cow)
  • 1 large egg or 2 small ones.
    (Most eggs from the market are considered small to my grandma)
  • 2 tbs corn oil.

Preheat oven to 450 degrees. Turn batter into a hot skillet or muffin tin. Bake 20-25 minutes. Turn over to 350 and bake 5 mins. Eat.

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I like to sift with the whisk in my hand, instead of putting it through a screen.

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I use a dutch oven that has been in the oven while it heats. I love the sizzle when you pour the batter in!

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Perfection!

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Re-heated taco meat with a can of Nally’s Chili thrown in.

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Hot Yummy 20 Minute Dinner.  YUM!  Put the chili right on top, dollop of Sour Cream or grated Cheese.  Oh Ya. I am thankful that the Lord gave me such a wonderful Grandma to teach me to cook these simple tasty meals!

Written for:

This article was written for The Christian Home Issue #8

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About +Angie Wright

The Transparent Thoughts of an Unschooling Family of Boys - Answering the question - What DO you DO all day?
This entry was posted in My Journey, The Christian Home. Bookmark the permalink.

2 Responses to Grandma’s Kitchen–Ruthann’s Cornbread

  1. We had this tonight and it is now my son, Sams FAVORITE dinner!! It was very popular. Thank you so much for taking the time to post it. We now have another love recipe and a way to use leftover taco meat and chili! Oh, yeah!

  2. Oh, Yum! I want to come and eat at YOUR house!

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