Wednesday, October 12, 2011
this recipe makes the best cornbread!
my sister-in-law gave it to me.
it's more of your true southern cornbread. it's not that sweet cake-like cornbread you can make or buy. i love the crispy edges outside and the moist inside!
first, add dry ingredients to a bowl.
1/2 cup white flour
1/2 cup wheat flour
1 cup corn meal
2 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
then add milk and egg.
1 1/2 cup buttermilk OR 1 1/2 cup 2% milk with 1 Tbsp. vinegar. (i do the option of milk and vinegar) mix in vinegar with milk and allow to sit for a few minutes.
add to dry ingredients.
preheat oven to 450 degrees. I add a little bit of vegetable oil to my skillet and allow it to heat up in the oven. then, i pour the batter into the hot oiled skillet.
the key to this cornbread recipe is to have a hot oiled skillet to cook the mixture in!
cook for approximately 20 to 30 minutes...until golden brown.
it goes great with a bowl of homemade chili!