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Cornbread was a staple for me in college. Keep in mind I went to school in Wisconsin and unlike the South, cornbread was not a common sight on menus. When grilling season rolled around cornbread was always made. In college, I learned several things about cornbread…
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So here is a recipe to make your own. There is a sweet version of cornbread and a not sweet. I am focusing on a non sweet version today.
You can make it with a box of Jiffy corn muffin mix, 1/3 cup of milk and 1 egg, mix and bake at 400 degrees ( not that I have it memorized or anything) or you can step it up a notch and make your own.
Here is a from scratch recipe (adapted from the Fannie Farmer Baking Book)
You will need:
1 cup flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 tablespoon fresh cracked black pepper
1 cup milk
2 eggs
4 tablespoons melted butter or 1/4 cup melted bacon fat (should not be a tough decision which I would choose)
-Heat oven to 400F
-In a bowl, mix together milk, eggs, and melted fat (whether it or butter or bacon fat). In in another bowl mix together the remaining dry ingredients. Add the liquid to the dry ingredients and stir until blended together creating a nice homogeneous batter. Pour the batter into a greased baking dish and bake for 20 minutes or so (may be longer or shorter depending on oven and container). Enjoy!
6 comments
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Jane - Down here in the South, most of us don’t put eggs in our cornbread. We cook it in a black iron skillet and pre-heat it in the oven with leftover bacon fat before pouring in the batter. This makes for a very crispy cornbread.
Bayou Bengal - I live in Baton Rouge, Louisiana and I never made corn bread WITHOUT eggs. I love the idea of adding the cracked pepper to the batter. By the way, to me the best mix to use is a brand called Martha White Corn Meal Mix (marthawhite.com). Easy and delicious!
Enjoyed the Tailgating series! Come back to Tiger Town anytime!
Kayla - Thanks for the recipe
It is a little taste of home (transplant to California from Raleigh, NC). Would this batter work just as well if I was to make it in the crispy hot cake kind of way instead of a more muffin texture?