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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great with beans or soup! I don't like my cornbread sweet - this is perfect. Ingredients:
3 tbs oil |
2 cups cornmeal (yellow or white) |
1 tsp baking powder |
1/2 tsp salt |
1 large egg, beaten |
1 1/2 cups milk or buttermilk |
Directions:
1. Preheat oven to 450°. Place oil in a 9” cast-iron skillet or similar sized glass baking dish and transfer to the preheating oven.
2. Mix cornmeal, balking powder and salt in a medium bowl. Add egg and milk; stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
3. Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let it cool for 5 minutes before slicing. Serve warm.
4. To make ahead: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
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