When I was around 25ish I started collecting authentic recipes from everywhere I could. I wanted a collection of the real old south. I have collected them from grandmother’s, aunts, mom’s and friends. This cornbread recipe came from my ex-husbands grandmother one of the best cooks I ever met. On one visit to her home she took me under her wing and taught me a lot about southern Kentucky cooking. This recipe is one of my favorites and its the only cornbread recipe I use.

3/4 cup white spelt flour or white whole wheat flour

1/4 cup cornmeal

1.5 tsp baking powder

1 tsp. salt

1 tsp. baking soda

1/8 tsp salt

Milk or faux milk (enough to make a batter)

Mix the dry ingredients together, add the milk and stir until it creates a medium thick batter. Pour into a hot oiled iron skillet, coat the top with melted butter or other oil. Bake in a 400′ oven 20-25 minutes until golden brown.


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