#1,357 Sunday Lunch.

We so rarely eat at home after church for Sunday lunch, but today since we had a pot of Annalee’s ranch stew in the fridge, I made a pan of cornbread and some Tabella dressing for salads.

I didn’t put nearly enough grease in the skillet before heating it up, so the cornbread was a little dry… But when you soak it in stew, who cares?

I use white corn meal, flour, eggs, buttermilk, oil, baking powder, sugar, salt and fresh cracked pepper. Mammaw told me when making cornbread batter to just put in enough ingredients to make it look like “this.” And she showed me. And I never forgot the proper texture, but I couldn’t describe it to you. Soupy, but not runny. Like oatmeal, maybe? Or grits?

How do you make cornbread?


Sunday, September 1st, 2013

Daily Journal

6 thoughts on “#1,357 Sunday Lunch.

  1. My cornbread sounds very similar to yours, but for the oil it is melted Crisco and grease the skillet with Crisco and put in the oven as it pre-heats then makes a nice crust to pour the batter into the hot skillet.

    Never used black pepper….sounds good.


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