Lerline’s Cornbread (For Dressing or Figs)2007-01-07
- Course: Side Dishes
- Yield : 8
- Servings : 8
- Prep Time : 25m
- Cook Time : 35m
- Ready In : 60m
- Add to Recipe Box
There is a wonderful cafe in South Crowley known as the “The Firehouse Cafe.” 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 cracklings, 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!
Julie Romero in memory of her mother, Lerline Meaux
- 2 cups cornmeal
- 2 cups flour
- 4 large tablespoon sugar
- 8 tsp baking powder
- 1 tsp salt
- 2 eggs
- 2 cups pasteurized milk or buttermilk
- 1/2 cup cooking oil
Put 1/4 cup oil in the bottom of a 9x12 pan.
Mix all ingredients together, but do not over-beat.
Bake at 425 degrees for 30 to 35 minutes, until a toothpick inserted in the middle of the cornbread comes out clean.