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Ingredients
- 2 c. self-rising cornmeal
- 2 Tbsp. self-rising flour
- 2 eggs
- 2 Tbsp. oil
Method
- Put cornmeal and flour in bowl. Toss to mix. Add eggs, one at a time, and mix well. Pour oil into 8 or 9-inch black skillet. Put in 425° oven to heat while mixing cornmeal/flour. Pour hot oil into cornmeal mix; stir well. Pour mixture back into skillet. Bake 25 minutes in 425° oven. (Flip cornbread over the last 5 minutes to brown the top side.)