PREPARATION:
1st Step
Prepare a 425F (220C) oven. Place a well-seasoned cast-iron skillet or a 9×9-inch baking dish in the oven to preheat.
2nd Step
Combine the cornmeal, all-purpose flour, sugar, baking powder, and salt in a large mixing basin. Mix them until they are thoroughly combined.
3rd Step
Put the dry ingredients in a bowl and make a well in the middle. Pour milk, melted butter, and eggs into the bowl. Carefully combine the ingredients with a spatula or wooden utensil, being cautious not to overmix. A few irregularities are acceptable.
4th Step
Remove the skillet or pastry dish from the oven with care. Add a small quantity of butter to the bottom and sides of the pan to prevent cornbread from sticking.
If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!
PEACHY PEACH DUMPLINGS
Garlic bread
Tip: Add the lemon juice while the eggs are boiling.
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Beef Liver and Onions
Peach Cheesecake
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