O'Donnell's Corn Bread

 I once served with a unit in Alabama. The Capt told me beans were an excuse to eat Cornbread and Pepper Sauce. After he tasted my Cornbread he said, he did not an excuse to eat Cornbread.

O’DONNELL’S CORNBREAD

As pictured it was baked in a skillet in the conventional oven.

1 cup of self‑rising cornmeal

1 cup of baking mix

1 small can of evaporated milk

1 egg

a little water

1/2 cup of Honey

Pre-heat Dutch oven.  Mix all ingredients well.  Add water as needed to make a thick smooth batter.  Pour into a prepared Dutch oven.  Bake 20‑24 minutes or till golden brown on top.  (Bake at 400 Degrees in a regular oven for 15‑20 minutes) This recipe makes a enough batter for a 10 inch skillet. if you were to bake it in the oven.  To make ever larger batches increase the amount of each ingredient in incre­ments of one half except for the egg.  Add an additional egg for each whole cup of cornmeal used.  Variations with onions, peppers and cheese or anything you like are possible using about 1 cup of the additive per cup of cornmeal, and increasing the water used.

You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
 Here's the link: https://tinyurl.com/y8txddbt

Next time O'Donnell's Biscuits