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Lerline's Cornbread (For Dressing or Figs)Side Dishes
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Submitted by Julie Romero in Memory of her mother, Lerline Meaux
Crowley, LA
on Sunday, January 07, 2007
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| Makes: | 8 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 1 hour, 0 minutes |
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There is a wonderful cafe in South Crowley known as the "The Firehouse Cafe'. Actually they were voted as having the "Best Plate Lunch" in Crowley. MawMaw does agree cause she eats there quite a bit. This cornbread recipe was handed down from the owner's grandmother, Amedia Meaux, to her mother Lerline Meaux. This recipe is great for making cornbread dressing, eating with cracklin's, syrup or MawMaw's favorite, cornbread, milk and fig preserves. But Mawmaw is from the old school too; she loves to drop coffee in her milk for that real great coffee milk flavor! Oh and don't forget to put a teaspoon of sugar on top of that cornbread! |
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| Ingredients |
| 2 cups cornmeal |
2 cups flour |
| 4 large tablespoon sugar |
8 tsp baking powder |
| 1 tsp salt |
2 eggs |
| 2 cups milk |
1/2 cup cooking oil |
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| | | Directions | Put 1/4 cup oil in the bottom of a 9x12 pan. Mix all ingredients together but do not overbeat. Bake at 425 degrees for 30 to 35 minutes until a toothpick inserted in the middle of the cornbread comes out clean.
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