I'm a mayo fan just not putting it in my cornbread recipe. Too old to change.
I have used it to replace eggs and oil,couldn't tell any differenceWife got a cornbread recipe from a friend that includes a heaping tablespoon of Kraft real mayo. She said it was her grandmothers recipe and had to be Kraft mayo and White Lily buttermilk cornmeal with the usual Crisco shortening and buttermilk. I have to say, it is the best cornbread I've ever eaten. Anybody else use mayo?
The same here.I put a little mayo in my mash taters.
I put a little mayo in my mash taters.
Sugar is a major sin against nature.
Here ya go
1.75 cup of white lily buttermilk cornmeal
.25 cup white lily self rising flour
.25 cup crisco shortening
1.5 cup buttermilk
1 heaping tablespoon Kraft real mayonnaise
1 egg
1 shot cold water
Preheat oven to 425
Add 1 or 2 tablespoons shortening to 10 inch cast iron skillet and heat in oven for 5 minutes. Mix ingredients pour into hot skillet and cook for 25 minutes.
Just about right there with you…
White Lily mix, no extra flour, bacon grease instead of Crisco, 2 eggs in a full pan…one in a small skillet, buttermilk to consistency, 435 degrees for 18 minutes and then broil for a couple more to brown the top.
Love me some Dukes. Might have to try it in cornbread next time.
I like to add about 1/2 can of cream corn in my corn bread. Final product is more moist...kind of a cake like consistency.