Thursday, October 17, 2013

Southern Cornbread

This cornbread recipe is a staple in my house.It's a basic recipe that has been tweaked a little to fit our taste. I hope you like it!


1 1/4 c all purpose flour
3/4 c. yellow corn meal
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 c milk
1/2 c  vegetable oil  (1/4 for mix & 1/4 c for skillet)
1 egg

This is the brand that I always use.


Pre-heat the oven to 400*
Pour 1/4 c vegetable oil into cast iron skillet, coat entire inside of skillet and place in the oven for 10 minutes or until the oil is rippling and extremely hot. While the skillet is heating thoroughly mix all of the ingredients.

Pour batter into skillet, it should be screaming hot. If the batter does not instantly puff up and start bubbling and cooking around the edges, your skillet was not hot enough. It should look like this:

Cook until golden brown and knife comes out clean, about 20 minutes. When it is done I melt a half stick of butter, pour it over the top and brush it all over the top.

Let it sit for a minute or so and it will all soak into the cracks and crevices.

 We eat this with all kinds of meals. Chili, fried chicken, beans, and soups. 

Happy Eating!

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