Cornbread is a Southern tradition for good reason. It goes so well with so many things. We always make a batch to accompany chili but it’s good alongside BBQ, fried fish, soups and just about anything else.
I usually don’t do it, but it’s easy to make a sweet version by adding 1/4 cup of sugar for each 2 cups of corn meal/flour mixture. If I add anything other than the corn kernels, it tends to be a bit of black pepper, chili powder and/or snipped herbs. Sage or rosemary work very well.
- Corn Meal, 2 cups
- Flour, 1 cup
- Baking Powder, 2 tablespoons
- Salt, 2 teaspoons
- Corn Kernels, 1 cup
- Milk, 2 to 2 1/4 cups
- Fat, (Melted butter, vegetable oil, bacon grease or a combination), 6 to 8 tablespoons
- Eggs, 3 (Only two are shown because of my last minute decision to make more cornbread. You’ll soon see why when you see what I did with the leftovers.)
Preheat the oven to 425ish. If you’ve got a nicely seasoned cast iron skillet or pan, put it in to preheat too.
Then, in a large bowl, combine the corn meal…The flour…The salt and the baking powder. Now’s the time to add the sugar too, if you’re doing a sweet version, or the pepper.Whisk it all together.In a large measuring cup, measure the milk. Add the oil/butter/grease/fat.Break in the eggs and beat it all together until it’s well blended.Add the corn to the dry mixture, along with any herbs you’re using.Pour in the milk mixture and mix gently. It’ll be lumpy and bubbly. That’s fine.Take the cast iron out of the oven and coat it well with a little oil. Or, if you’re using a baking dish, grease it well.Add the batter to the pan. I love how it sizzles and begins to brown around the edges when it hits the hot pan.Bake for 25 minutes or so, until the edges are browned and it’s dry across the top.Dump it out onto a plate and let it cool for just a bit before serving.Cut it into wedges and serve it with lots of butter. When I was a kid, we’d pour syrup over the top. Yum!