Cornbread is best served hot along side a bowl of beans, chili or soup.
Leftover cornbread can be reheated in the microwave and buttered. Top with a bit of cane syrup and you have the perfect snack or dessert.
We ate this as a necessity when we were kids. It was cheap and easy. Today, we eat it made with stone ground cornmeal and buttermilk and served up with fresh butter. It does not get any better than this.
Cornbread
This was one of the first things I learned to make as a child. My recipe has changed over the years and is far richer and yummier than it ever was.
Equipment
- pie tin, mixing bowl, small mixing bowl, liquid measuring cup, 1 cup measure, 1/2 cup measure, measuring spoons, wooden spoon for mixing
Ingredients
- 1 1/2 cup cornmeal stoneground preferred
- 1/2 cup flour all-purpose
- 3/4 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup milk buttermilk preferred or soured milk (fresh milk + 1 Tbsp vinegar)
- 2 whole eggs beaten well
- 3 Tbsp melted butter substitutes: bacon grease or olive oil
Instructions
- Preheat oven to 425 degrees
- Grease a pie tin well
- Whisk together dry ingredients
- Whisk together wet ingredients
- Gently stir wet ingredients into dry insuring all is well mixed. Do not beat.
- Pour into pie tin. Bake for 20 minutes or until a toothpick comes out clean and cornbread pulls away from tin at the edges.
- Allow to cool enough to handle. Slice into wedges and serve with butter.