I have to admit it- I am a cornbread SNOB! I will only eat my mother's cornbread recipe. I truly don't like any other. It's what I was raised on and all others pale in comparison. The biggest difference is that you use white cornmeal- not yellow- and that seems to make a huge difference.
1 cup white cornmeal
1 t salt
1 T baking powder
1 egg
1/2 cup flour
3/4 t baking soda
1 T sugar
1 1/4 cup buttermilk
Preheat oven to 375 degrees. Place a tablespoon of cooking oil in a cast iron skillet and heat in oven. Mix all dry ingredients together. Stir in egg and buttermilk. Pour into hot skillet. Bake for 20-30 minutes until nicely brown.
TIP OF THE DAY: Cornbread in a cast iron skillet is the BEST way to make it because the cast iron skillet creates a crunchy edge that is soooo yummy! But if you don't have a cast iron skillet it can be made in a 9 x 9 pan or if you double the recipe- a 9 x 13 pan.
Tomorrow's Daily Special: Questions and Answers
1 cup white cornmeal
1 t salt
1 T baking powder
1 egg
1/2 cup flour
3/4 t baking soda
1 T sugar
1 1/4 cup buttermilk
Preheat oven to 375 degrees. Place a tablespoon of cooking oil in a cast iron skillet and heat in oven. Mix all dry ingredients together. Stir in egg and buttermilk. Pour into hot skillet. Bake for 20-30 minutes until nicely brown.
TIP OF THE DAY: Cornbread in a cast iron skillet is the BEST way to make it because the cast iron skillet creates a crunchy edge that is soooo yummy! But if you don't have a cast iron skillet it can be made in a 9 x 9 pan or if you double the recipe- a 9 x 13 pan.
Tomorrow's Daily Special: Questions and Answers