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.
Calories 129
Carbs 13.5 grams
Protein 2.4 grams
Fat 7.9 grams