Mary Sophia's Tennessee Cornbread
1/4 cup Domata Living Flour Blend
2 tsp Baking powder
1 tsp Salt
1/4 tsp Baking soda
1 cup Stone-ground white cornmeal (not a mix)
1 Beaten egg
1 cup Buttermilk, or 1Tbl. lemon juice plus milk to make 1
cup
(stir well & left sit.)
Preheat a cast iron skillet or cornstick pan* in a 425 degree oven.
Sift flour, baking powder, baking soda and salt together into bowl. Stir in
cornmeal. Add beaten egg and milk--whisk to combine--do not overbeat. Grease hot
pan with bacon grease (for the best taste
) or whatever
you prefer. Allow grease to heat for 1 minute. Pour cornmeal batter into
skillet. Bake for 15 minutes for cornsticks, 20 minutes for skillet. Check for
doneness---should be golden in color and no pale spots. Remove from pans within
a minute or so.
* You can use any type of pan, I just grew up with cast iron for cornbread.
