TurnTABLE: Cornbread

Hello friends! Great to have you back in the studio. This week is going to be my grandma’s cornbread – family recipe, passed down through generations of iron skillets. An iron skillet will give the best results, but if you don’t have one, a cake pan will do as long as it can handle incredibly hot grease. Also get ready for a combination of country, folk, and borderline country (it’s my theory that just like there’s no one way to do cornbread, there’s no one way to do country music).

Here’s what you need:

1 large egg

1/4 cup veggie oil

1 1/3 cups milk

2 cups Martha White Buttermilk Self-rising White Corn Meal Mix (this is the brand my family uses, but as long as you have a self-rising corn meal variety, you should be good).

As always, Get Turn-T

DJ Sauce

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