Aunt Leota's Cornbread
Recently, I discovered a very old recipe for cornbread. Aunt Leota's Cornbread is from my husband's side of the family and he remembers it so well. I only made one change to the recipe and that was to use butter instead of Crisco. This easy cornbread recipe is a keeper. The texture is more cake-like and not too dry. It's comforting, and it will go well with most Southern meals. Give it a try today and discover this magical cornbread recipe.
Recipe courtesy of BnBFinder.com.
To read more about the story behind Aunt Leota's corn bread, check out Linda's guest post on our blog.
Cooking Time25 min
- 1 cup flour
- 1 cup corn meal
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 cup buttermilk
- 3 tablespoons melted butter, cooled slightly
- 1 egg, slightly beaten
- Preheat oven to 375 degrees F.
- In a large bowl, sift together the flour, corn meal, sugar, baking soda, salt, and baking powder.
- Add the buttermilk, butter, and egg and mix all together until just combined.
- Pour into an 8 x 8-inch buttered pan and bake for 25 minutes.
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