Hello Everyone, I have not been feeling up to par with my bs so I have forgotten to post for Saturday.
I hope that you had an awesome day, today!
My photo is of an opened jar of canned mustard greens, which are in my archives, somewhere. I don’t feel good enough to hunt them, today.
But, I am featuring my cornbread recipe for today, and so here it is.
1 c self-rising flour 1 c self-rising cornmeal
2 large eggs 1/2 c sugar 1 8-oz glass of milk with 1 TBSP of vinegar in it. Use 3/4 of the milk and see if you need the rest of it.
1 TBSP baking powder 2 TBSP of lard in a baking pan.
Heat the oven to 350 degrees before you mix the batter.
Mix all in a large bowl. Use a thick potholder to get the cast iron skillet out of the oven and pour the grease into your batter and stir it up. Pour batter into the baking pan and bake 25-30 minutes, until golden brown.
You can leave out the sugar or for sweeter cornbread like jiffy, use 3/4 c of sugar in the recipe. I hope that you will try this recipe. It has been my tried and true recipe for so, very, many years, now. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
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