My Mom’s Cornbread

Molly Carman
Fayetteville, AR

My Mom's Cornbread
Pre-heat the oven to 350 degrees. Put a couple of tablespoons of oil (I use vegetable or coconut) in a cast-iron skillet, or a 9" baking dish, and put the dish into the oven to pre-heat. This is how you get a nice, crispy crust. 

Mix together these dry ingredients in a large bowl:
1 cup Cornmeal
1 cup Whole Wheat Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Salt

Mix together these wet ingredients in a small bowl:
2 Eggs
1 cup Buttermilk, Sour Milk, or Milk with a little vinegar in it
1/4 cup Oil (I use coconut oil, but if you don't like the taste, use a vegetable oil)
1/4 cup Honey (or 1/2 cup sugar, if you don't have any honey)

Mix wet ingredients into dry ingredients, and then pour into the baking dish/skillet.
Bake for 30-35 minutes, or until a tester comes out clean.

Serve with lots of butter. When I have leftover cornbread, I like to eat it for breakfast, toasted, and with lots of butter and honey, and a glass of milk.

This is my mom’s cornbread recipe, and the first thing I remember ever learning to bake by myself. I learned it in the Osage Hills of Northeastern Oklahoma, but it has transplanted well to the Ozarks. (I like to think that I have, too.)The picture of the recipe doesn’t have any instructions on it, because they’re all in my head, but I’ve been meaning to write out the full recipe for years. I’m glad to have this opportunity to share it.