Cornbread

Cornbread is a favorite for the cold months to go with soups or any of he warm comfort foods. However, it cannot be forgotten in the summer time with fresh vegetables!! Growing up cornbread was served basically everyday.

This is my quick and easy recipe that is just a simple go to. Is it the fluffiest best ever...... my husband and kid love it, so it works for us. 

I prefer a cast iron skillet. Medium size. I have to use a little Crisco on it... I usually preheat the oven and skillet to 400. Also, I rub the skillet down with Crisco. Lightly sprinkle corn meal on it prior to preheating. 

Then I use the following recipe. 

  • 1 cup cornmeal
  • 1 cup self rising flour
  • 1 cup milk 
  • 1 egg
  • 1/4 cooking oil

Mix together and pour into preheated skillet. Caution... that skillet will be hot!!

Bake on 400 for 20-25 minutes. If the skillet is larger and batter appears thins, I recommend checking before 20 minutes. Key is not to over cook! 

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