Southern Cornbread

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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.

Ingredients:

  • 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

To Make:

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. J6LnrhSW2Rfp8Qw7pe_oSQ1eWAaiR_2G4QaxgEiKKUc

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.

Give the mix a stir. Take out the skillet or muffin tin from the oven. Be careful, it will be hot of course. Pour the mixture in the pan. It will start to sizzle. That’s a good thing!oIuSGrCELSY5zz0kaMBmgkTGsjHyfzwaM2qATOWR474

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.

Leftover slices or muffins taste really good the next day toasted in the oven with butter.IMG_20130420_213120 IMG_20130420_213220 IMG_20130420_213320

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