Recipe Name Kay's Cornbread Submitted by KayHFischer Recipe Description This is cornbread that my mother, my grandmother, and my great-grandmother made. It is unique to the people of English ancestry living in the Great Smoky Mountains. Cornbread was often made for the large main meal at noon. Leftover cornbread was eaten for supper, crumbled in a bowl with milk or buttermilk poured over it. Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 25 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 2 cups cornmeal 1/2 cups all-purpose flour 3 teaspoons baking powder 1 1/4 teaspoons salt 2 cups milk, whole homogenized 2 tablespoons canola oil Steps Sequence Step 1 Mix together dry ingredients with a spoon. 2 Add milk and oil. Mix together, but don''t overmix. 3 Pour cornbread batter into a well oiled 9-inch iron skillet or an iron muffin pan. 4 Bake at 450 degrees for 20-25 minutes. 5 Serve hot with butter or margarine.