Appalachian Cornbread

 

This is the cornbread your dad grew up with.  It is not sweet at all and is intended to be eaten with beans, collards, etc...things with pot liquor.  It works great on New Years Day with black eyed peas and collards.

Ingredients:

• 2 cups self-rising white corn meal
• 1 egg, beaten
• 1/4 cup vegetable oil
• 1 1/3 cup whole milk
• shortening or butter for coating pan

Preparation:

• Coat a 10' cast iron skillet with shortening or butter and place in the oven to preheat to 475.
• Mix together all wet ingredients and add it to the corn meal.
• Bake about 18-20 minutes.
• Serve with butter.