Easy Corn Bread

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Introduction: Easy Corn Bread

About: Michael's Test Kitchen - FOOD - SUGAR - RECIPES

Easy to make and a great side to most American meals is this quick and simple Corn Bread recipe. Serve warm with butter and enjoy with other comfort foods such as potato soup or macaroni and cheese.

Also find this recipe soon on my food blog: Michael's Test Kitchen

Step 1: Ingredients

Makes one 9-inch skillet

1 1/2 cups flour

1 cup cornmeal

¾ cups sugar

1 ½ tablespoons baking powder

¾ teaspoon salt

½ cup oil

1 ¾ cups milk

¼ cup melted butter

3 eggs

1 tablespoon honey

Step 2: Preparation

Preheat oven to 350 degrees. Grease an 8x8 baking dish.

Step 3: Dry Ingredients

In a large bowl, stir dry ingredients: Flour, cornmeal, sugar, baking powder, salt.

Step 4: Wet Ingredients

Add wet ingredients: eggs, melted butter, milk, oil, honey. Stir until just combined.

Step 5: Bake It

Pour mixture into baking dish and bake in preheated oven around 25 minutes, until golden brown and toothpick inserted in center comes out clean.

Step 6: Enjoy!

Consume once cooled

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    7 Discussions

    Cornbread is the "bread" of choice in this house. I don't mean to open the "sweet or not door, but, no sugar, no honey, and more cornmeal than flour (if any) and bacon grease for the "oil". It's all yum so anytime cornbread is on the table, it's on my plate.

    2 replies

    I agree, I grew up in the South at a time when most cooks put a pinch of sugar in everything from tuna salad to collards. Except cornbread! My recipe is close to @SusieMariePeterson's but I often use veggie shortening instead of butter. Lard or bacon drippings would be the "original" way. And I use self-rising cornmeal, usually Martha White brand. Flour and sugar indeed, lol - you're making cake Michael. :)

    Yeah probably a more unconventional style of cornbread. :P I personally like it better, but that's just cause I like sugar in everything--maybe I should call this Corn - Cake ! :D

    Michael,

    Try my grandmother's recipe - Mississippi Cornbread
    2 cups corn meal

    1 cup milk or buttermilk if you prefer

    1 egg

    preheat oven to 415 fahrenheit, WITH your dry #10 cast iron skillet in the oven. When the oven hits the correct temp drop 2 Tablespoons butter in the skillet, mix your cornbread up quickly, and pour into hot skillet - pay attention and don't let your butter burn!

    Cook for 15-20 minutes (depending on your oven). Take out of oven and turn our on paper towels or towel in plate. This takes care of any sweating the bread will do.

    Cut a healthy slice, butter it, and YUM YUM! It's great alone or with veggies/soups!

    Enjoy :)

    the degrees for the oven.. are they Celsius or Fahrenheit?
    thanks for the recipe!!

    2 replies