Real Cornbread
From circlemoon8 12 years agoIngredients
- 3 TBS oil shopping list
- 2 cups cornmeal (yellow or white) shopping list
- 1 tsp baking powder shopping list
- ½ tsp salt shopping list
- 1 large egg, beaten shopping list
- 1 ½ cups milk or buttermilk shopping list
How to make it
- Preheat oven to 450°. Place oil in a 9” cast-iron skillet or similar sized glass baking dish and transfer to the preheating oven.
- Mix cornmeal, balking powder and salt in a medium bowl. Add egg and milk; stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
- Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let it cool for 5 minutes before slicing. Serve warm.
- To make ahead: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
People Who Like This Dish 3
- mandymoore Wiggins, Ms
- storen08 Elgin
- clbacon Birmingham, AL
- circlemoon8 Mesa, Arizona
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