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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Somewhat sweet cornbread that has a FANTASTIC consistency (not fall apart crumbly like most). It's a must have side for gumbo! If you use a smaller skillet, it will rise more in the middle. I use a 12 inch skillet. Ingredients:
• 2/3 cup white sugar |
• 1 tsp salt |
• 1/3 cup butter, softened |
• 1 tsp vanilla |
• 2 eggs |
• 2 cups flour |
• 1 tb baking powder |
• 3/4 cup corn meal |
• 1 1/3 cup milk |
Directions:
1. 1. PREHEAT OVEN TO 400 DEGREES. LIGHTLY GREASE AN 8 TO 12 INCH CAST IRON SKILLET
2. 2. IN A LARGE BOWL, BEAT TOGETHER SUGAR, SALT, BUTTER AND VANILLA UNTIL CREAMY. STIR IN EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
3. 3. IN A SEPARATE BOWL, MIX FLOUR, BAKING POWDER AND CORNMEAL.
4. 4. STIR FLOUR MIXTURE INTO EGG MIXTURE ALTERNATELY WITH THE MILK. BEAT UNTIL WELL BLENDED.
5. 5. BAKE FOR 20 MINUTES, OR UNTIL GOLDEN BROWN.
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