Basic Classic Cornbread

  • 1 cup flour 1 cup yellow corn meal

  • 1/2 tsp salt 1/2 cup sugar

  • 4 tsp baking powder 2 eggs

  • 1/3 cup oil 1 cup milk

  • 1/2 can cream corn (optional)

In a medium glass bowl, combine all the dry ingredients; then add the eggs, oil and milk. Stir to blend all ingredients. Do not overbeat.

Pour into a greased 10 inch iron skillet or pan. Bake at 425 degrees for 25 minutes.

Buttermilk Cornbread (with Flour)

  • 2 cups corn meal (white or yellow)

  • 1/2 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 egg, lightly beaten

  • 2 cups buttermilk

  • 2 tablespoon melted shortening or vegetable oil

Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.