So I bought this home ground meal, but I still didn't have a clue about how to go about turning it into cornbread.
- 2 c homeground cornmeal
- 3/4 c self-rising flour
- 2 t baking powder
- 2 t salt
- 4 T sugar
- 2 eggs
- 1 1/4-1 1/2 c milk
- 2 t cooking oil
Pour the oil into a seasoned iron skillet-mine is marked 8in--the bottom diameter is 8 inches, the top 10 inches. Put your skillet into the oven while it's pre-heating to 425 degrees.
Meanwhile, mix together dry ingredients, then eggs. Add a cup of milk, then add the additional milk 1/4 cup at the time, stirring until you get to the desired consistency.
Take the iron skillet out of the oven, and turn so that the oil coats the bottom. Pour any excess oil into the cornbread batter and mix in; then pour the batter into the hot pan. Bake 20-25 minutes, or until the top is browned and it's firm to the touch.