Corn Bread

Corn meal


Canola oil

Milk (whole or butter)


Turn oven to 400, scoop a spoonful or two of crisco into cast iron skillet and place in oven.

Immediately begin next step. Stir corn meal, eggs, canola oil, and milk together and let sit.

When oven is preheated, add a little bit more milk to soften the consistency.

Pour into the pan and cook for 20 minutes or until golden brown.

The oil should be very hot when you add the batter, so be careful.

You want it to kind of fry the outside of the cornbread.

It’s done when the top is golden brown and the middle is fully set, which you can test with a butter knife inserted (there shouldn’t be any batter sticking to the knife when you pull it out).

Carefully flip onto a plate, slice, and serve with butter and your favorite Southern dish.


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