Prep 10 mins
Cook 20 mins
I have used this recipe for thirty years. It is from a 1974 cookbook called "Country Cooking". It was one of Southern Living Magazines books. I have been using oil in place of the butter that was called for in the original recipe for years with good results. The secret to this cornbread is a "screamin' hot" iron skillet, greased only on the bottom, and a hot oven. I serve this with chili, vegetable soups, and tex mex.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1⁄4 cup oil
- Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
- Mix together cornmeal, flour, sugar, salt, and baking powder.
- Beat egg, milk, and oil together to blend.
- Pour wet ingredients into dry ingredients just until blended.
- Pour batter into hot skillet and bake at 425 degrees for 20 minutes.
Something is wrong with this recipe. It came out like dough. There be a typo in one of the liquid ingredients....or somehow I got it wrong. Please double-check....
I made this last night to go with western spaghetti. This was so easy to make and tasted great to boot. I don't own an iron pan of any kind. I had to use the technique of getting the pan hot first. I bet this would be even better with an iron pan. I will definately be making this again!