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Mom's Holiday Cornbread

Mom's Holiday Cornbread

This is my mother's signature cornbread recipe, which she always doubles to prepare her famous holiday cornbread dressing. Just take a look at this beautifully baked pan of cornbread—isn't it a sight to behold?

Ingredients:

  • 2 cups of self-rising corn meal mix

  • 1 3/4 cups of milk, you can use, just water, buttermilk, or any type of non-dairy milk

  • 1/4 cups of oil


Notes: To make self-rising cornmeal mix, add 1 cup of cornmeal to 1 cup of self-rising flour. Stir well.


Mom always doubles the recipe to make a big pan of cornbread for her Thanksgiving dressing.


You can also add eggs to your cornbread batter if you desire.

Instructions:

First, grease an 8x8 square pan, unless you're doubling the recipe. If you're doubling it, use a 9x13 pan. You can also use a non-stick pan or parchment paper if you don't want to grease it.


In a bowl, mix together the self-rising cornmeal mix, milk, and 1/4 cup of oil. Stir until just combined; don't overmix.


Pop it in a 400-degree oven and bake for about 25 minutes. Enjoy!


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