When it comes to cooking, I learned a *lot* from my mama. She was the queen of church potlucks, had a cooking trick for practically every application, and was genuinely most happy in the kitchen (or on the back porch…). One time, I asked her what cornbread mix she used and she was genuinely taken aback. “What ‘mix’ do I use? I make my own! It’s easy. I’ll teach you.” It was then that she told me her cornbread recipe and I’ve made it this way ever since.
There’s something wholesome and filling about recipes like cornbread. It just makes you feel good. When I think of recipes from my childhood I think of several, but my favorites were: homemade chicken fried steak and mashed potatoes, chicken tortilla soup, Mexican casserole, chicken spaghetti, Dorito casserole (man I wish I had that recipe), and beans and cornbread. We had cornbread a lot growing up. Any time our meal was broth based – cornbread.
- 1 c Cornmeal
- 1/2 tsp Salt
- 1/2 c Flour
- 1 Egg
- 2 tsp Baking Powder
- ~1 c Milk
- 1 T Sugar (omit if using cornbread for dressing)
- 3 T Canola Oil
- Preheat oven to 425
- Mix all the dry ingredients
- Add milk and egg and stir well
- Heat 3 T canola oil in cast iron skillet - coat the skillet with oil
- Pour excess oil into mix and stir thoroughly
- Pour mixture into coated cast iron skillet and bake for 15-20 minutes
- Proper cornbread can only be made in a cast iron skillet. 8" preferred for this recipe.
Next time you need a starchy side, try your hand at homemade cornbread.
You can buy my favorite cast iron skillet here (affiliate link): http://rstyle.me/~9yDbx