I’ve tried dozens of cornbread recipes – savory, spicy, some with actual corn or creamed corn, in cast iron – but this is the one I always come back to. It’s the perfect blend of earthy cornmeal, with a hint of sweetness.
This is the recipe that I make every time I make soup, or stew, a pot of beans or chili. It can be made in muffin tins (makes 12), but preparing it in a square baking dish is easy, excellent and foolproof. It is also the cornbread I make as the basis of cornbread dressing. (And there is a big difference between from-scratch cornbread and the box mix.) It is adapted from a Pillsbury cookbook from the early 1980s.
Welcome to my kitchen!
Preheat oven to 425 degrees.
Spray an 8 x 8 inch or 9 x 9 inch square pan with cooking spray.
In a mixing bowl, combine:
1 cup flour
1 cup cornmeal
2 Tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
To that mixture, add:
1 cup milk
1/4 cup canola oil
1 egg, slightly beaten
Mix by hand until just combined. Pour into prepared pan. Bake for 20 minutes.
Heidi's Hotplate 