Cornbread…………………………

Ya’ll like cornbread? I don’t know what it is, but whenever I think about making cornbread, I start talkin with a southern accent. I love southern accents and I love cornbread. 🙂 I  love it with a hot bowl of chili, or with some collard greens, or just hot with some honey and butter. Sometimes I make the cornbread with corn and jalapeno in it….sometimes I add cheese. It’s just so good. In my opinion, the only way to make cornbread, is in a good ol cast iron skillet. That’s the real way. But if you don’t have a cast iron skillet, don’t worry….a cake pan will work. Ya’ll are just gonna love this corn bread.

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Cornbread

1 cup of all purpose flour
1 cup of corn meal (not to be confused with cornbread mix)
1/4 to 1/2 cup sugar, depending on how sweet you like it
1 tsp salt
3 tsp baking powder
1 egg
1 cup of milk
1/3 cup oil

optional add ins: 1/4 cup corn, minced jalapenos, crumbled cooked bacon

Preheat oven to 400 deg. Melt 2 tablespoons of butter in a cast iron skillet. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in the egg, milk and oil, till well combined. Pour batter into the hot cast iron skillet……yes, right into the melted butter. Bake for 20 – 25 minutes, or until a tooth pick inserted into the middle comes out clean.

Great with honey butter!

Honey Butter

1 stick of butter
2 tablespoons of honey

 

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