I don’t know why these are a thing, honestly, but my grandma used to make them with beans navy beans (which you put ketchup on, by the way).
This same recipe will make traditional cornbread, just bake in a hot iron skillet for 25 minutes at 400 degrees. Traditional cornbread is served with pinto beans and boiled cabbage. Just so you know. 🙂
I am not a fan of unsweetened cornbread. In my opinion, it should be banned from the planet. If you, like me, appreciate the sweeter side of this Southern staple, then you and I should be friends. Read on and if you try it, let me know what you think!
You’ll need the following ingredients:
- 2 eggs, slightly beaten
- 1 cup milk. 2% is what I use
- 1/4 cup canola oil
- 1 1/2 cup yellow self rising corn meal mix
- 1 cup all purpose flour
- 1/2 cup sugar
Mix well. Heat a non stick skillet over medium heat.
Pour 1/4 cup of mix into hot skillet. Cook for a couple of minutes or until the edges begin to dry. Flip and cook for an additional two minutes. Cake is cooked when the center is firm.
Repeat with remaining mix. Serve hot, spread with butter or margarine. Recipe makes about twelve cakes.