Cornbread (South Carolina Style

In Uncategorized on February 6, 2010 at 12:41 pm

2 cups Corn Meal
2 T baking powder
1 teaspoon soda
1 cup sour milk or buttermilk
3 eggs (beaten)
1/2 Cup wesson oil.
1 Cup Sour Cream (commercial)

Mix together — add milk to right consistency. Bake 400 F 20-25 mi. Serve with butter, collards or chili.

(Editor’s note: The second and third cornbread recipes listed below are different from the first, but all sound yummy. The Old Hampton Store is in Linville, N.C. — about an hour east of Asheville.)

  1. The third one – with the can of creamed corn – was always my favorite. With butter and honey it was unbelivable!

  2. It seems like Grandma had a cast iron cornbread pan with corncob shaped molds. The cornbread came out in sticks that looked like small ears of corn. I’m not sure what happened to it.

  3. I guess Momma made the collards for me and the corn bread for you! I do remember the iron pan that made the little corn bread sticks.

  4. Southern cornbread has no sugar. I call that corn cake or Yankee Bread. My mom made cornbread with cornmeal, buttermilk, baking soda, baking powder, & bacon fat. She always served it with pinto beans.

  5. The recipe called corn bread, I really dont think it takes 1-3 C Wesson Oil. Maybe a 1/3 cup

  6. It says, ” 2 T baking powder” . Just checking to make sure it’s 2 tablespoons and not 2 teaspoons of baking powder. Thanks

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