Join us!  Sign in   

Sand Mountain Corn Bread

Recipes »  Bread  »  Cornbread

The best cornbread there is! Thanks to Ron Clifton for this terrific recipe.

Cuisine: Main Ingredient: Corn Meal

(0, 0) (reviews)

0 people want to try | 1 have favorited


Ingredients

Ready in 1 hours
[ customize ]   [ alert an editor ]   [ I've made ]
Servings          
Original recipe makes 1 Servings
2 cupsMartha White self-rising buttermilk corn meal
1/4 cupMartha White self-rising flour
2 Eggs
2 tablespoonsHellman's Mayonnaise
1 cupMayfield Buttermilk; enough for pancake-like batter

Sand Mountain Corn Bread Preparation

Place canola oil in iron skillet to depth of about 1/4 inch.

Put skillet in 425 degree oven for 11-12 minutes

Mix all ingredients until smooth.

Pour mixture into hot skillet and cook in 425 oven for 30 minutes

Remove from oven, flip cornbread, and cook another 15 minutes

Cool on cake rack.

Enjoy

Link to another BigOven recipe

Add a link to another recipe! What would you serve with this?



Calories Per Serving: 191
Want detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!
Date My private notes
Add notes with BigOven Pro!

There are no reviews yet for Sand Mountain Corn Bread. Be the first to review it!

Give it a rating Would you make it again?   [please sign in to add your comment]

Tags

    There are no tags on this recipe. Log in to add tags.


Blogger? Grab a link to this recipe


Link type:     

Want a link to this recipe? Just copy the text below and paste it into your blog:


here's how it will appear in your blog:

×

Print, send, share this recipe





Hi there! Please sign in first.

BigOven needs to know who you are, so you can take your recipes anywhere via your smartphone or tablet.

Not yet a BigOven member? Join us, save time and money!

×

Ready? Let's get cooking.