dinner · lunch · Unspecified
"Daddy Lawrence" Williams' "Old Florida" Style Cornbread Recipe
A quick bread centered on heaping tbs. cornmeal, heaping tbs. flour, heaping tsp. baking powder, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 4 item 4 heaping Tbs. cornmeal (white-fine grind)
- 2 item 2 heaping Tbs. flour (all purpose)
- 1 item 1 heaping tsp. baking powder (Rumford)
- 1 pinch 1 pinch baking soda (Arm & Hammer)
- 1 teaspoon 1 tsp. salt
- 1 item 1 egg
- 1 item Buttermilk to make “goopy”
Equipment
Mixing bowl + Muffin or loaf pan
How to make it
- 1
Heat the oven to 375°F and prepare the appropriate pan.
- 2
Whisk together heaping tbs. cornmeal, heaping tbs. flour, heaping tsp. baking powder, baking soda, and salt. In a second bowl, combine egg, and buttermilk to make “goopy”.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate the prepared ingredients.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
