my cornbread recipe

Several people have asked for my cornbread recipe, after seeing my pictures of the finished product. This is without doubt the best cornbread I have ever eaten. It does not crumble, unless you crumble it into a bowl of chili or dried beans.
I use yellow fine cornmeal, about a cup and same amount of Aunt Jemima original pancake mix, one egg, salt and pepper to taste, about 1/4 cup of granulated sugar and mix it together with milk until itโ€™s the consistency of pancake mix. Pour into a sizzling cast iron frying pan with grease covering the bottom. I heat mine in the oven, while I am preparing the mix. Bake at 350 until the top is golden brown. This is my basic recipe. If I have chili, or a pot of dried Lima beans, I will add a can of creamed or whole corn before the milk, and then add enough milk to get the right consistency. This will not crumble, and you can turn it out on a plate and slice it beautifully. Everyone loves my cornbread.

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