More Recipes From My Autumnal Kitchen
What's better with a hearty bowl of soup or stew than cornbread? And what's the best part of cornbread? Those crisp outer edges, of course. This recipe gives you that crisp outer edge through out each piece. We also like these with chili or topped with creamed chicken. They freeze beautifully; just be sure you cool them completely on a baking rack before freezing. Corn Meal Waffles 1 egg 1 1/2 cups milk 1 1/2 cups self-rising corn meal 1/4 cup vegetable oil 2 tablespoons sugar (optional) Preheat waffle iron according to manufacturer's directions. Break egg into bowl and beat. Add remaining ingredients; beat until smooth. Bake in hot waffle iron. from the Martha White Southern Baking Book S...