Favorite Cornbread Recipe?
Since there is a thread here about what to do with a hambone, I thought it might be apropos to start a thread about your favorite cornbread recipe. Do you have a recipe and/or any tricks to making fa...
Forum Discussion
I like this one. I use sour cream in place of mayo and I oil the skillet. If I'm in a hurry I generally have a box of Jiffy available and an 8" CI skillet to bake it in. To get a nice crust on cornbread I always heavily oil a CI skillet and preheat it with the oven.
Ingredients
1-1/4 cup corn meal
1/2 teaspoon salt
2/3 cup all-purpose flour
1 egg, beaten
2 tablespoons to 1/4 cup sugar
1 cup milk
1 tablespoon baking powder
1/4 cup salad oil
3 tablespoons mayonnaise or sour cream
Preparation Directions
Preheat oven to 425º F.
Spoon a dollop of vegetable shortening in a 9" skillet, and place in oven during preheating time.
Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry ingredients, mix well.
Remove pan from oven (be careful, it will be very hot) and pour batter into skillet.
Bake at 425º F for 20 to 25 minutes, or until golden brown.
Ingredients
1-1/4 cup corn meal
1/2 teaspoon salt
2/3 cup all-purpose flour
1 egg, beaten
2 tablespoons to 1/4 cup sugar
1 cup milk
1 tablespoon baking powder
1/4 cup salad oil
3 tablespoons mayonnaise or sour cream
Preparation Directions
Preheat oven to 425º F.
Spoon a dollop of vegetable shortening in a 9" skillet, and place in oven during preheating time.
Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry ingredients, mix well.
Remove pan from oven (be careful, it will be very hot) and pour batter into skillet.
Bake at 425º F for 20 to 25 minutes, or until golden brown.
