This is my favorite cornbread recipe. I feel like it splits the difference between Northern (dry) and Southern (sweet) style cornbread- it’s tender and lightly sweetened. I usually make it in a cast iron pan with bacon drippings because that is how Mother Nature intended cornbread to be made. My Dad splits cornbread and tops it with a pat of butter and a heavy drizzle of sorghum, which is hard to beat.
- 1 TBSP butter or bacon grease
- 3/4 cup cornmeal
- 1 cup flour
- 1 TBSP sugar
- 1 TBSP baking powder
- 3/4 tsp salt
- 1 cup milk
- 1 egg
- 4 TBSP butter, melted
Preheat oven to 425 degrees. Place 1 TBSP butter/bacon grease in an 8-inch cast iron pan and place in the oven to melt. Alternately, grease an 8-inch pan and set aside.
Whisk cornmeal, flour, sugar, baking powder and salt together in a medium bowl.
Whisk milk and egg together in a large measuring cup. Pour over cornmeal mixture and whisk until smooth. Stir in 4 TBSP melted butter.
Remove pan from oven and swirl butter/grease around so it coats the bottom of the pan. Pour batter into pan.
Bake 20 minutes until lightly brown.
Leftovers can be made into Cornbread Skillet Cake: https://bakersanonymous.org/2019/10/08/cornbread-skillet-cake/