This is a family recipe handed down from my great grandmother, known as Memaw. She died not long after I was born in 1993 but her cooking style and recipes have been passed down through the generation and now I am sharing with you. I have never seen this particular recipe written down on paper and it has been made for years only by memory. These are usually the best ones, amiright?
I hope you enjoy this wholesome, old fashioned, country recipe as much as I did learning to make it.
INGREDIENTS (Mama’s Version)
- Some corn meal
- A little sugar and salt
- Just a bit of self rising flour
- A couple eggs
- A little bit of milk and oil
Mix together using a fork until smoothe. Make sure it’s not to thick and not too thin. Bake in a season cast iron skillet at 400 degrees F until golden brown.
Now that you have Mom’s version I have created a measurable version for those of us who need a little more direction. I know I certainly do!
INGREDIENTS (My Version)
- 1/4 cup self rising flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup yellow corn meal
- 2 eggs, beaten
- 1 cup milk
- 1/4 cup melted fat (shortening, butter or drippings”
Sift flour and sugar together in a bowl and mix with the corn meal. Combine eggs, milk and fat: add to dry ingredients. Stir until moistened. Bake in a wax paper lined 9 inch pan or a 10 inch greased cast iron skillet at 400 degree F for 20 minutes or until golden brown.
NO CAST IRON? START YOUR COLLECTION! SHOP NOW
NEED MORE FARMHOUSE KITCHEN ESSENTIALS?
Read about my personal recommendations for adding more “home made” to your kitchen HERE