Texas Country Cornbread

Warning to all y'all yankees and other non-Texans, y'all probably aren't going to like this. What you should do, is modify it to have more baking-powder/salt so it will rise up and be lighter, and y'all seem to like having sugar in yer cornbread, which ruins it, yep. Instead of sugar, why don't ya try putting a bit of honey on it before eating it, that way any Texans nearby won't gag or nothing.

Really, this is the way it supposed to be. I wouldn't joke about something serious like cornbread.

Be sure and make enough so you'll have some leftover. Then, what you do is break it up into chunks, and put it in a bowl, or even better in a soup mug or drinking glass (what y'all call a "tumbler" or something) pour some milk over it and eat it with a spoon. What they call "cornbread and sweetmilk". Beats cornflakes, my friend, indeed it do.

1 cup yellow cornmeal
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 egg
"enough milk to wet it good" (I think mom means 1/2 cup)

Mix ingredients to make the batter.

Put the batter in a greased round pie pan.

Pre-heat the oven to 450 degrees; when you put it in, turn the oven up to 475 degrees.

Bake for 15 to 20 minutes until golden brown (not brown).

Notes: I always double everthing and make 2 pans to ensure I'll have some leftover.

Serve hot with butter or butter and honey.

When I was in Texas this last June, I noticed mom used a small cast-iron skillet to make it in. She says it browns-up on the bottom better that way.

Y'all be good now, ya heer?

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