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Cornbread is a staple at our house. It comes together fast and goes with lots of meals. This version was passed down to me by my mom who learned it from her mom. The iron skillet is key, because it creates a crust better than a regular baking pan.
Here’s what you’ll need:
Ingredients
- 1 1/2 cups cornmeal
- 3/4 cups flour
- heaping TBS baking powder
- salt
- 1 egg
- enough milk to make a batter (about 1 cup)
Instructions
- Heat the oven to 425 degrees. Put the skillet in the oven to heat (mine is 10 1/4 inches).
- Stir together the dry ingredients.
- Add the egg and milk and stir till well blended.
- Pull the hot skillet from the oven and add oil or spray with cooking spray.
- Pour in the batter and bake for 15-20 minutes.
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http://eatathomecooks.com/2008/10/cornbread.htmlI’m showing this recipe off at Tasty Traditions hosted by Coupon Cookin’.
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Your cornbread is beautiful. I found your blog through HiHOOhio. I am always looking for a great cornbread recipe. I bake mine in a iron skillet as well its the only way to do it.
There is nothing like a good skillet of corn bread. Your recipe looks great.
Thank you for sharing.
Tiffany thanks for sharing the cornbread recipe. We’re still looking for one of those for my chili recipe. I will definitely try it out. Have a great weekend!
I was given the same recipe by my mother in law. She gave me a tip that is wonderful and makes the cornbread even better. We use butter in the skillet, when melted pour half of it in batter mix, stir well then pour the batter in skillet.
Thanks for the butter tip. Butter makes everything better!