The holy grail of Southern cooking: cornbread. I prefer mine to be slightly sweet, moist, crisp around the edges, not too dense, and not too crumbly. Sound good? I think so too!
Ingredients:
- 1 C all-purpose flour
- 1 1/4 C cornmeal
- 1/3 C sugar
- 1 Tbl baking powder
- 1/2 tsp salt
- 1 C milk
- 1/4 cup butter, melted (you gotta use real butter!)
- 2 eggs
Instructions:
- Preheat the oven to 400.
- Grease an 8x8 inch square baking pan.
- Mix all the dry ingredients together in a large mixing bowl with a whisk or a fork.
- Add the eggs, milk, and melted butter and mix well.
- Pour into the greased pan. No matter what pan you use - large rectangle, muffin, etc - you want it to be about 1/2 full of batter like this.
- Bake for 25-30 minutes. Check with a toothpick to see if it is done (toothpick should come out dry). Let it cool slightly before cutting.
