Luesta Duers, the gracious matriarch of my mother’s family and my grandmother. She migrated to New York from Windsor, North Carolina.
Southern Country Cornbread
2 cups of buttermilk (or 2 cups of vanilla soymilk)
½ teaspoon of baking soda dissolved in a tablespoon of hot water
2 large eggs
¾ cup corn, canola or vegetable oil
Mix eggs and milk together
Sift in 2 cups of corn meal with a teaspoon of salt and 2 teaspoons of baking powder or use self-rising cornmeal (I add just a little high source of fiber, just a little!)
Mix ingredients and if you’re northerner like me add a ¼ cup of sugar
Spray hot biscuit pan (or cast Iron skillet like I like to use) with nonstick cooking spray
Preheat oven at 425 then turn down to 375 and bake for 30-40 minutes or until golden brown
Brush with melted butter when done and enjoy!
Childhood Memories Series and Recipes: http://www.foodasalens.com/search?q=Childhood+Food+Memories