Cornbread

READY IN: 40mins
Recipe by swirlycinnacakes

For a good-old-fashioned dinner.

Top Review by Paprika Pink

Just pulled it out of the oven and it looks and smells wonderful. I searched for a recipe like the one my family has always made -- off the baking powder can, with no sugar -- and I think this is The One. It's the basis for my Thanksgiving stuffing/dressing. I mixed the egg into the buttermilk before adding it to the dry mixture. Also I used 4 Tbs butter, swirled it around in the pan after it melted then poured it into the cornmeal mixture, stirred, and poured it all back into the pre-heated pan.

Ingredients Nutrition

Directions

  1. Preheat the oven to 450°F Lightly grease a cast iron skillet or mold, and place in the oven while it’s preheating.
  2. In a medium bowl, combine the cornmeal, baking soda, baking powder, salt and flour. Add the milk, a little at a time until combined.
  3. Add the melted butter (still hot) to the mixture, and stir to combine. Add the egg and mix well.
  4. Remove the hot skillet (or mold) from the oven, and fill with the cornmeal mixture.
  5. Place it back into oven, and cook until golden brown, about 15 to 20 minutes if you are using a mold or 20 to 25 for a skillet.
  6. Remove from the oven and unmold onto a rack. Best served still hot.

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