A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tennessee Cornbread
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Tennessee cornbread is a variation of cornbread that includes self-rising flour, baking powder, and baking soda to create a lighter, fluffier texture. This cornbread is best served fresh and warm out of the oven.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup vegetable oil
1/2 cup self-rising flour
1 1/2 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups buttermilk
directions
Preheat the oven to 500 degrees F.
Place half of the oil in a 12-inch cast iron skillet over medium heat.
Combine the flour, cornmeal, baking powder, baking soda, and salt in a bowl and stir with a fork.
Place the remaining oil in a large mixing bowl with the eggs and beat well. Add the buttermilk and mix until combined. Stir the flour mixture into the buttermilk mixture until almost smooth.
Pour the cornbread batter into the hot skillet. Transfer the skillet to the oven and bake at 500 degrees F for 15-20 minutes or until browned.
Remove the cornbread from the oven. Cut the cornbread into wedges and serve while warm.
Store leftover cornbread in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
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