Want to make great cornbread? You don’t need a mix! I make cornbread almost every week. It’s fast, it’s simple and it’s cheap.
1 c cornmeal
1 c flour
1 egg
1/8 c oil (or just a big dollop)
4 t baking powder
3/4 c milk
1 t red pepper flakes (optional)
1 T sugar (optional)
Add all ingredents to a mixing bowl and mix it all up. Add the milk until the batter is of a thick consistency. It should look like cornbread batter (thick) and not like cake batter (thin). Pour into a ovenproof pan and bake at 350 for 25 minutes.
This recipe is foolproof, believe me, you can’t possibly mess it up!
I don’t oil my pan, but you know your pans better than me. A well seasoned cast iron skillet makes ‘great’ tasting cornbread!
cornbread cooked in a cast iron skillet
I sometimes even make the batter in the same pan that I’m going to cook it in, saves a bowl. I just use a fork to mix it all up.
The sugar adds a touch of sweetness without being overpowering. The red pepper flakes add a touch of ‘hot’, but just a touch. You know those little packets of red pepper flakes that sometimes come with pizza? Use a whole one of those. You need to make ‘something’ with those, after all, you kept them, didn’t you?
Pizza Pepper flakes in a reused Mayo container
Tags: cornbread, cornbread recipe
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