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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 46 |
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My husband and I had always said we didn't like sweet cornbread - boy, were we wrong. Found this on and slightly modified it. Ingredients:
3/4 cup self-rising cornmeal |
1 cup self-rising flour |
1/4 cup sugar (or 1/3 if using buttermilk) |
1 egg, lightly beaten |
1-1/4 cup milk or buttermilk |
1/4 cup oil, divided |
Directions:
1. Heat oven to 400.
2. Spray an 8 cast iron skillet or cake pan then pour in 2 T oil.
3. In a large bowl, whisk together dry ingredients. Add egg, remaining oil, and milk.
4. If using cast iron skillet, heat pan briefly on stove burner before pouring in batter.
5. Bake for 30-35 minutes.
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