Nobody could teach me to make cornbread except my daddy, Emmett P. Roper, one of ten children, a share croppers son. Here’s his recipe. Enjoy!
1 cup corn meal, not corn meal mix. Yellow is preferred. It’s not so sticky.
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup whole buttermilk
Pour oil into WELL SEASONED, medium sized, cast iron skillet and place in 450 degree preheated oven. Mix dry ingredients together, mix in buttermilk and add hot oil and stir 3-4 times. Pour back into hot skillet and put into hot oven. Bake 10-20 minutes, depending on your oven, until golden brown. Allow to cool 3-5 minutes and loosen with a case knife and turn upside down onto plate. Cut into 8 pie shaped wedges.
Carbs 13.5 grams
Protein 2.4 grams
Fat 7.9 grams
3 Comments Add yours
This cornbread recipe sounds like the way my grandmother made cornbread. I would love to try it. I wish that you all could include the Saturated Fat and Sugar amounts so the WW points for your recipes could be figured easily. Otherwise I have to take each ingredient and put it in recipe builder to find out how many points are in a serving.
Yes! My folks all made this. 😋 We usually just include the info that we use here at David’s Way, but that’s a thought! Thanks for reading and commenting❣️
Love your posts Brenda. Love the articles shared here by you and David. Would love to try a lot of the recipes but not bad enough to build each one on Recipe Builder. I was directed here from a link on Connect and it would be nice to be able to have points easily, just a thought.