This is a tasty recipe that’s easy to make and easy to carry to holiday parties. This cornbread is a must with your favorite chili, a great fall and winter meal.
1 1/2 cups of plain cornmeal (avoid mixes or self-rising cornmeal)
1/2 cup flour
1 Tbs. baking powder
3/4 tsp. salt
1/4 cup sugar
1/4 cup milk
1/2 cup vegetable oil
1/3 stick of butter to grease the pan
Start by preheating your oven to 400 degrees, with a large cast iron skillet in the oven, preheating as well.
Combine your dry ingredients in large bowl: 1 1/2 cups of plain cornmeal (avoid mixes or self-rising cornmeal), 1/2 cup flour, 1 Tbs. baking powder, 3/4 tsp. salt, 1/4 cup sugar.
Combine other ingredients in small bowl: 1/4 cup milk, 1/2 cup vegetable oil, 2 eggs.
Blend the wet ingredients together, then add to the large bowl. Mix the ingredients together throroughly.
Once the oven has preheated, take out the skillet, and grease it with butter. A well-greased skillet will make it easier for you to get the finished bread out later, so I usually use 1/3 stick of butter to be on the safe side. Don’t forget the inside sides of the skillet! Put the skillet back in the oven, and wait about 3 minutes before taking it out again, and then adding the corn bread batter.
Bake the bread for about 30 minutes, until the top is golden brown. I like to use a toothpick to test it, too. If the toothpick comes out of the bread without crumbs attached, you know it’s at least cooked all the way through.
Once the bread is done, carefully transfer it to a plate or large cutting board, slice it up, and enjoy!
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