For many years I thought cornbread came from a box. We liked slightly sweet cornbread, and a particular mix in a little blue box was our favorite. Then we found a recipe for homemade cornbread and never looked back.
Really, it’s not any harder to whip up this recipe than it is to open a box. Either way you have to add milk and an egg, so may as well make it homemade. We’ve used both white and yellow cornmeal and either one is good.
Cooking the batter in a hot oiled skillet makes a nice crispy crust on the bottom.
1 cup cornmeal
1 cup flour
½ cup sugar
1 tsp. baking powder
1 tsp. salt
1 cup milk
¼ cup oil
Heat the oven to 425 degrees. Pour about a tablespoon of oil into a cast iron skillet and place in oven while it heats. Mix all the ingredients with a slotted spoon or wire whisk until combined. Remove skillet from oven and pour batter over the hot oil. Bake for about 14 minutes. Cut into wedges and serve in the skillet.
Cornbread goes great with beans, chili, soups and stews. Real butter, honey and jelly are delicious toppings. My children like it crumbled in a bowl with milk. Then it’s known as “corn pone.”
Now you can enjoy this versatile homemade hot bread—no box required.
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