Sweet Milk Cornbread

"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."
 
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photo by Susie B. photo by Susie B.
photo by Susie B.
Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. We will be using this recipe going forward!! Sometimes I substitute buttermilk ??
     
  2. 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....
     
  3. 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!
     
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Tweaks

  1. Substitute buttermilk sometimes
     

RECIPE SUBMITTED BY

"it's difficult to think anything but pleasant thoughts while eating a home grown tomato."-lewis grizzard-- this is a quote that always makes me smile. --- i'm a farm wife and i've gone from "cookin' for a crowd" to "cookin' for two." it's not as easy as i thought it would be. we are also trying to eat healthier, much to my hubby's dismay!
 
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