Prep 20 mins
Cook 20 mins
For a good-old-fashioned dinner.
- 1 cup cornmeal
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 2⁄3 teaspoon salt
- 1⁄4 cup all-purpose flour
- 3⁄4 cup milk (or buttermilk)
- 3 tablespoons butter, melted
- 1 medium egg, lightly beaten
- Preheat the oven to 450°F Lightly grease a cast iron skillet or mold, and place in the oven while it’s preheating.
- In a medium bowl, combine the cornmeal, baking soda, baking powder, salt and flour. Add the milk, a little at a time until combined.
- Add the melted butter (still hot) to the mixture, and stir to combine. Add the egg and mix well.
- Remove the hot skillet (or mold) from the oven, and fill with the cornmeal mixture.
- 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.
- Remove from the oven and unmold onto a rack. Best served still hot.
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.
This was a good easy recipe to make - I didn't have a cast iron mold, so I used a glass loaf dish instead and the corn bread still turned out well (I heated the dish first as per the recipe called for). Next time I might add a little sugar to the batter, I think I was missing the sweetness, but I still liked the taste and so did my husband. Thanks for the recipe!