If you ask my mom, there’s only one way to make cornbread and that’s in a cast iron skillet with THIS recipe. And while I find many cornbreads enjoyable (shh don’t tell mom), there really is something about this recipe that makes it my favorite.
Typically I make it to go with beans, and the left overs get snacked on through the week, either just heated up with butter or crumbled into a glass of milk. I don’t know where this recipe came from originally, but it’s the only way my family will make cornbread, and since it’s super-easy, I thought I’d share it with my homies!
- 1 tablespoon vegetable oil
- 1 cup cornmeal
- 1 cup flour
- 2 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 cup milk (buttermilk is the best, but any kind you have on hand will do)
- 1 egg, beaten
- Preheat oven to 425 degrees.
- Place 1 tablespoon of vegetable oil into the cast iron skillet and place skillet in oven.
- Mix in a large bowl: cornmeal, flour, sugar, baking powder and salt.
- In a separate bowl mix: remaining vegetable oil, milk and beaten egg.
- Once mixtures are well mixed, fold the wet ingredients into the dry ingredients, stir until well combined (but don’t over stir).
- Pour the mixture into the hot skillet in the oven, and bake for 25 minutes.