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:
Cornbread
1 1/2 cups cornmeal
3/4 cups flour
heaping TBS baking powder
salt
1 egg
enough milk to make a batter
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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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.