I grew up eating cornbread.
Typically what we call cornbread is not sweet. Mom was born in Oklahoma and grew up there and in Texas and we never ate sweet cornbread. Nope! If there is even a tad bit of sweet taste it isn't "real" cornbread. More like a cake or something for dessert. When I first had cornbread in a restaurant in Los Angeles I couldn't believe that it was so sweet. They even served it with honey butter! What a shock, this wasn't the cornbread that I had grown up eating. Don't get me wrong, I like the sweet stuff, but not with a big bowl of beans...or along side a salad. You need something that's more like a dinner roll. At least that's what I always thought.
(ignore the creepy hand!)
So this recipe is
my mom's cornbread. Now, you will note there is a tiny winy bit of sugar in it. Just to help along with the leavening. You will not taste it, I promise. Now you can make this in a cast iron skillet, like a lot of southern
cooks do, or you can make muffins. I love cast iron molds, and one that I bought because my mom always had one, is a mold shaped like little corn cobs. So that's what I made my latest batch of cornbread in. They always come out so cute.
So next time you want a nice bread or roll to go along with your soup, stew, chili, fried chicken, or a nice hearty salad turn to my mom's cornbread recipe. It won't let you down!
Thanks for the excellent recipe Mom!
Mom's Cornbread
1 c yellow corn meal
1 c all purpose flour
1 t sugar
1 T baking powder
1 t salt
1 c milk
1/3 c vegetable oil
1 large egg, lightly beaten
Preheat oven to 400 degrees.
Grease 8 inch square baking pan or muffin tins, or cornbread mold.
Combine corn meal, flour,
sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl,
mixing well. Add wet ingredients to dry ingredients. Stir just until blended. Batter may be
lumpy. Pour into prepared pan.
Bake 20 to 25 minutes or until toothpick
inserted in center comes out clean. Serve
warm with butter.
