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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This cornbread is so simple and so yummy. This is not a sweet cornbread, and is drier than the typical super-moist cornbread you usually see. It is wonderful eaten warm with butter. I am listing the ingredients as required for my small (6 inch) cast-iron skillet. See Notes for tips on adjusting the recipe for a larger pan. Ingredients:
1 tablespoon shortening or 1 tablespoon butter |
2/3 cup self-rising cornmeal |
1/3 cup self-rising flour |
milk, enough to make a pourable, but not too thin, batter (mine is the consistency of cream of wheat) |
Directions:
1. Place 1 tbsp shortening (or butter, or bacon grease) in a oven-proof skillet, preferably cast iron. (These ingredient ratios are for my 6 skillet).
2. Put skillet in oven and turn to 400. Let oven and pan preheat for 10-15 minutes or until shortening is melted.
3. While pan is heating, mix cornmeal mix with flour and add enough milk to make a pourable, but not too thin, batter.
4. Carefully remove preheated pan from oven and pour in batter. Pan should be hot enough that batter begins to cook around the edges almost immediately.
5. Batter should only reach about 1 inch high in the pan, or about halfway, as cornbread will rise-if you have too much batter, discard extra or reserve it for another batch. I haven't tried saving it for later, but I would imagine it would keep for a day or so in the fridge before baking.
6. Bake cornbread at 400 for 25-30 minutes, or until golden brown and cornbread tests done when toothpick is inserted in center.
7. Note: This recipe can easily be adjusted for a larger pan. The basic ratio is 2 parts cornmeal to 1 part flour, and then enough milk to make it thin enough to pour, but not too thin. I find that my batter has the consistency of semi-thick cream of wheat. Baking time may need increased for a larger pan.
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