Old Fashioned Cornbread
"A really simple, nice cornbread recipe."
photo by Pam-I-Am
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
16 Servings from cut square
ingredients
- 1 cup unbleached flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup yellow cornmeal
- 1 cup milk
- 2 eggs
- 1⁄4 cup honey or 1/4 cup maple syrup
- 1⁄4 cup butter
directions
- Preheat oven to 425 degrees F.
- Sift together the flour, baking powder and salt.
- Add the cornmeal and stir until well mixed.
- In a second bowl, combine the milk, eggs, and honey or maple syrup.
- Melt the butter and add it to our second bowl, mixing well.
- Combine the dry and liquid ingredients and mix well.
- Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
- To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.
Questions & Replies
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Can you use this recipe to make muffins
Reviews
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Followed the recipe exactly, baked in cast iron and it turned out perfectly. Tasted exactly like my grandmother's! -
Had to substitute water for milk, turned out great! Had with split pea soup. Most of it's gone after just one sitting! -
Very Good recipe. I don't add honey but just a pinch of sugar because my family doesn't like it sweet. I try to use buttermilk if I have it on hand. -
My family koves it!! Great with melted butter on top. MMMM!!!!! -
very nice basic recipe. I wanted something I could make in less than 30 minutes using ingredients i had on hand so this worked out great. It went well with a spicy chili. thanks for posting.
see 3 more reviews
Tweaks
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This turned out really well. I substituted egg whites for the 2 whole eggs and used 1/4 c. of canola oil instead of butter, and it was great (for my low cholesterol diet!). I added dried tarragon (2 tsp) just to fancy it up a bit. Yummy yummy!
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Had to substitute water for milk, turned out great! Had with split pea soup. Most of it's gone after just one sitting!
RECIPE SUBMITTED BY
I'm a Structural Engineer with a love for cooking. I actually do most of the cooking, with my little sous-chef assisting, indispensably I may add, with prep work and love.
