Ingredients
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- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- 2/3 cup milk
- 2 eggs, lightly beaten
- 1 tablespoon baking powder
- 1/4 cup oil
- 1/2 teaspoon salt
Instructions
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. Place your skillet in the oven to warm as the oven warms. This will help get a crispy bottom and provide great texture!
- Mix. In a medium mixing bowl, add the flour, cornmeal, salt, and baking powder. Whisk to combine well.
- Whisk. In a small bowl (or measuring cup), whisk your eggs until slightly beaten. Add milk and whisk again. Slowly add the oil, whisking till it all comes together. You could warm the oil in the oven with the skillet, however, you’d have to add the oil quite slowly (or else the eggs will cook). Mixing all the liquid ingredients turned out great.
- Stir. Make a well in the center of your dry ingredients and add your liquid ingredients. Stir with a spatula just until the mixture comes together and there are only a few lumps remaining.
- Bake. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown. You could also use the broiler for just a few minutes to get it a little more brown. You’re going to want to remove the cornbread from the skillet. Otherwise the bread will get soft from the moisture in the pan. You can use a plate to flip the cornbread onto and/or let it cool on a wire rack.
- Eat and Enjoy! As project manager instructs, have butter ready and cut a small piece for immediate consumption. That’s it.
Notes
*Debate all you like, but the cornbread I grew up on doesn’t have sugar. If you want sweetened bread, add at your discretion. However, cornbread for me was always used for dipping up the sauce of the beans. Pinto to be exact.
- Prep Time: 5
- Cook Time: 20
- Category: Sides
- Cuisine: American