Cornbread
This traditional cornbread recipe comes together quickly and easily. It pairs well with any soup, and tastes amazing all by itself. If you've ever heard the saying, "Its as country as cornbread," well this is that cornbread.
Alexis Wilmouth
Dec 13, 2021
1 min read
Ingredients:
- 2 cups hot rize cornmeal
- 1 1/2 cups whole milk
- 1 large egg
- 1 teaspoon honey
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
Directions:
- Preheat oven to 350 F.
- In a large mixing bowl, add all ingredients together and mix well.
- Grease an 8 inch cast iron skillet with vegetable oil. Add batter to skillet in an even layer.
- Bake for 30 minutes to one hour, depending on how golden and crispy you want the cornbread. (I usually bake mine for about 45 minutes)
- Remove from oven and lightly butter the top, if you desire. Cut, serve and Enjoy!
*Store in an airtight container at room temperature for up to 2 days.
*If you prefer your cornbread with a crunchier bottom, you can heat your skillet in the oven for about 10-15 minutes before adding the batter.
*When mixing the ingredients together, the batter consistency should be like cake batter. You can add more milk as needed to achieve this.