USE Small round cast iron skillet
6 TBSP Self-rising Cornmeal
3 TBSP Flour (Self-Rising)
Enough Milk to make a Thick Batter
1 TBSP OIL (for pan)
· Heat oil in skillet, cover bottom and sides to prevent sticking
· Combine Cornmeal, Flour and Milk until a thick batter is formed
· Bake until done (use little cast iron skillet)
CORN BREAD and MILK
Fill a milk glass with broken pieces of cold or hot corn bread. Pour cold milk over corn bread and eat with a long handled spoon.
