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Favorite Cornbread

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“In our house, this cornbread doesn't last but a minute. The recipe origninally came off the label of a bag of Baltic Mills Corn Meal. It's a very quick, totally from scratch recipe that I love to make to accompany a hearty bowl of chili, black bean soup, gumbo or jambalya. Its slight sweetness is a nice contrast to the the saltiness of a soup or stew. Great served warm with real butter and a drizzle of honey or just by itself, enjoy!”
READY IN:
30mins
SERVES:
9
YIELD:
1 8 x 8 inch pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400F.Combine all dry ingredients. Combine all wet ingredients (Tip: substitute 1T. vinegar add 1c. milk for buttermilk, allow to sit briefly & stir) . Stir the wet ingredients into the dry ingredients until combined (do not overmix).
  2. Pour into greased 8x8 inch pan. Bake for 25-30 minutes until browned and knife inserted in center comes out clean.

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