Mimi's Cornbread Recipe

Mimi was my husband's grandmother and everyone loved her cornbread. I can't use her trick with wheat flour but I can and do use her cooking technique. She would always heat a tablespoon or two of bacon grease in a cast iron skillet until sizzling hot then add the cornbread batter before placing it in the oven to bake. Those few seconds on the stove would produce a flavorful, crispy brown bottom and the aroma - mouthwatering, belly growling, can't wait to eat!


Preheat oven to 350°

1 C Mesa Flour
1/2 C Cornmeal
1/2 C Flour Pamela’s Pancake Mix
2 t Baking Powder
2 T Sugar
1 t Kosher Salt
2 Eggs – lightly beaten
1/4 C Buttermilk or enough to moisten into a thick batter

• Combine dry ingredients making a well in the center
• Add eggs and ¼ cup of buttermilk and mix thoroughly
• Add additional milk if needed until it forms a very thick batter
• Pour into oven-safe skillet or baking pan and bake at 350° for 20 minutes or until golden brown and firm to the touch