[JRandomFreeper]

Cornbread from preps:

This recipe is for a 6" cast iron skillet. 4 servings.

3/4 cup of fresh ground corn (fine grind, if using a Corona mill, grind 3 times)
3/4 cup of wheat flour.
2 Tbsp buttermilk powder
2 Tbsp whole milk powder
3/4 teaspoon of risings (Baking powder)
1/2 teaspoon of salt
2 Tbsp whole egg powder
3 Tbsp of lard

Optional: 1 tsp of sugar

Preheat oven to 400F and place skillet with lard in oven to preheat skillet and melt lard.

Mix dry ingredients well, add water to make a batter.

When lard is melted, and skillet is hot, pour excess lard into the batter, mix quickly and pour into skillet. Bake until top is light brown and toothpick comes out clean.

That's my version, anyway. It's pretty good, IMHO.

/johnny

[Marcella]

I'll copy your recipe because you are using some powder to substitute for the real thing and I'd have to do that in emergency situation. I have the old recipe from earlier times - no flour was used and no sugar was used. We had buttermilk at home all the time. I didn't drink it but my mother was raised on it so we had it. I remember breaking up cornbread into a glass of milk and it was tasty - mother put hers in buttermilk.

For a fast cornbread to go with homemade soup, when my husband was alive, I used Jiffy boxed along with creamed corn in it because he loved “Creamy Cornbread”.

Using a boxed mix always seemed weird to me - remember mother used “handful of this” and “pinch of that”, plus it doesn't take too long to make cornbread from scratch but I kept a few boxes of mix on hand for fast cornbread since he liked that mix with creamed corn.