Copied with permission from the Vance Family cookbook. My notes from talking to Jason are in brackets.Note, I had to learn the hard way that the intent here was something closer to croutons, meant to be smothered with beans, or soak up pickle juice and mayo dressing in the cornbread salad, rather than soft, sweet breadbasket cornbread to be eaten with butter.
Coursebread, Side Dish
Cuisinesouthern
Keywordcornbread, croutons
AuthorDorothy Stewart Vance
Ingredients
2cupsself-rising corn meal
2cupsself-rising flour
1tbspsugar
1cupbuttermilk finish making with water
1tbspshortening or etc.
Instructions
Mix all ingredients together. Bake at 450{[F] degrees until done.
Notes
We had to replace shortening with butter, and buttermilk with regular milk
We didn't have self rising flours, so we added 3 tsp baking powder and 3/4 teaspoon of salt.
Jason also asked me to skip the sugar, owing to the note about wanting it to be more savory (and crouton like) than sweet and bread-y.
Done means very golden brown, ready to be broken up into crouton-ish bits and be smothered by beans or cornbread salad dressing.