Bryan's Southern Cornbread Reciepe |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a sweet cornbread recipe that I have modified numerous times over the years until I have one that I am quite satisfied with. Try it, as I am a perfectionist and I believe you will like it. The crust is very crunchy and the interior is very moist. I hope that you will enjoy! Ingredients:
1 cup unbleached white flour (5 oz) |
1 cup white cornmeal (don't substitute(it isn't the same!) |
4 teaspoons baking powder (use rumford's if possible) |
1 teaspoon salt |
2 eggs, beaten |
1/3 cup sugar |
1/4 cup canola oil, plus |
3 tablespoons canola oil |
1 cup whole milk |
Directions:
1. Preheat oven to 425 degrees.
2. Place 3 TBSP oil in a CAST IRON Skillet (9-inch) and heat oil till almost smoking.
3. Meanwhile, in a mixing bowl mix dry ingredients together.
4. In a separate mixing bowl whisk wet ingredients together.
5. Once oil is almost smoking in the cast iron skillet, remove from heat and pour batter in the skillet.
6. Place skillet in oven on the upper 1/3rd of the oven and bake until the top is a nice golden to light brown. Cut into pie wedges and serve with butter.
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