Cornbread is one of those foods that’s made about million different ways. This is the cornbread recipe I grew up eating and have continued to bake for my family. I’ve tried a lot of other versions but always came back to my mom’s country cornbread recipe Sweet, cake like cornbreads are popular in many parts of the country. I would best describe this version as a little more on the rustic side. In my book country cornbread is a treat!
Country Cornbread
Ingredients: (6-8 servings)
2 cups plain white cornmeal (yellow cornmeal will work as well)
1 tablespoon baking powder
3/4 teaspoon sea salt
1 large egg
1 3/4 cup buttermilk or 1 1/3 cup low fat milk
1/4 cup canola oil
Directions: Heat oven to 450 degrees. Lightly spray either a cast iron 8” skillet or 8 x 8” baking pan with non-stick cooking spray. Place pan in the oven for 5-6 minutes before adding cornbread batter. In a medium bowl stir milk, egg and oil. In another bowl combine cornmeal, baking powder and salt. Pour milk mix into the cornmeal bowl and stir until combined. Remove the skillet from the oven and lightly sprinkle the bottom with a little cornmeal. Pour batter into skillet and bake 15-20 minutes or until golden in color. Allow to cool before cutting. I recommend having cornbread with pinto beans, chili or by itself. Enjoy!!!
