Old Fashioned Southern Cornbread |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal. Ingredients:
1 cup cornmeal |
1/2 cup flour |
1 teaspoon salt |
1 teaspoon sugar |
1/2 cup milk |
1/2 cup boiling water |
3 tablespoons corn oil |
1 egg |
1 1/2 teaspoons baking powder |
Directions:
1. Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
2. Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
3. Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
4. Mix in egg and then baking powder; beat briskly.
5. Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).
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