A perfect side dish for many meals, corn bread is quick and easy to make if you know how. We like to eat it with our chile or soup but it goes well with so many things! Here's our favorite recipe. Enjoy!
INGREDIENTS:
- 2 C Yellow Corn Meal
- 2 C Flour
- 1/2 C Sugar
- 6 tsp Baking Powder
- 2 tsp Salt
- 2 Eggs
- 2 C Milk
- 1/2 C Melted Butter (1 stick)
Optional Ingredients for an Added Twist:
- Rosemary
- Cumin
- Hot Chiles
DIRECTIONS:
Preheat oven to 425 degrees.
Prepare a 10.5 inch cast iron skillet, grease well (we use coconut oil!). If you don't have a skillet, a medium casserole dish will work as well.
In a large bowl mix together the corn meal, flour, sugar, baking powder and salt.
Set aside.
Lightly beat both eggs in a small bowl. Add the two cups of milk and melted butter to the beaten eggs and stir until they are well blended.
Combine the wet ingredients with the dry ingredients. Mix well until all lumps are gone and the batter is smooth but not too thick.
Bake on the top oven rack for 25 minutes or until gold brown.
Makes enough for 10-12 servings.
A Small Word On the Amazing Skillet:
Due to its versatility, the skillet is a favorite in our kitchen. It has been a favorite in millions of kitchens for hundreds and hundreds of years. It can go from the stove top right into the oven and then onto the table. The wonder of a cast iron skillet is its ability to seep dietary iron into the food that is cooked within. The iron in cornbread is increased by 28% when baked in cast iron.
Every kitchen needs a good black skillet!
Other Skillet favorites:
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