A couple of weeks ago I was in the mood for some good old fashioned cornbread. I’m from Alabama, so I love the savory white cornbread as opposed to the sweet kind. You won’t find any sugar in this. You can easily spice this up, if you wish. Just add a little chopped jalapenos. I love to add cheese. This can be made in a cast iron skillet, or you can make muffins. Either way, it’s delicious. Would be a great side with chili. Growing up I loved to eat it with pinto beans.
- cast iron skillet or muffin tin
- 2 cups of white corn meal (I prefer to use Martha White Self-Rising White Corn Meal Mix)
- 1 egg
- 1 1/3 cup milk or buttermilk, just increase to 1 1/2 if using buttermilk
- 1/4 cup oil
- cooking spray, or additional vegetable oil
- 2 cups shredded cheese (optional)
- 1/4 tsp salt
Make the mix. Take your egg and beat it in a large bowl. Add the rest of the ingredients and mix until smooth. If using cheese, add a little milk by the tbsp to get a smooth batter. Let the mixture rest while heating the pan.
Preheat oven to 450. Sounds a little high, but don’t worry, it’ll be fine. If you are going to use cooking spray, coat the skillet or tins really well. If you are using oil, pour a decent amount in the pan. This will also help form a nice crust with the oven heat. Put the pan in the oven for around 10 minutes. It’s ok if it starts to smoke.
Put pan back in oven, and bake for 20 minutes. Insert toothpick in middle to make sure fully cooked. If not, let it bake for another 3-5 minutes.