Cornbread is either done really well, or really badly. It can be a temperamental bread – turning dry and heavy which no amount of butter in the world can save.
Growing up, this cornbread was a staple in our home. Mom knew the recipe by heart and made it at least three nights a week.
When done correctly, it is crispy on the outside, soft and fluffy on the inside. It has a hint of sweetness, and is super moist.
I’ll tell you a secret. I like to dip it in ketchup. (Weird, I know.) It’s also good with honey for a light desert.
- 8” Iron Skillet
- ½ Cup Corn Meal
- 2 ½ Tbsp. Flour
- 2 ½ Tbsp. Sugar
- 1 tsp. Baking Powder
- ½ tsp. Salt
- 1 Pinch Baking Soda
- 1 Egg
- 1/3 Cup Milk
- ½ tsp. Vinegar (Or use Buttermilk.)
- 1 ½ Tbsp. Oil (Vegetable or Canola works best)
- Butter (optional)
Heat oven to 400 degrees.
Pour oil into 8” iron skillet. Heat oil on medium high.
Serves 3 – 4 people.