Grandma Bonnie’s Cornbread
This is my grandmother’s tried-and-true cornbread recipe. It’s easy enough for a beginning baker, and fast enough to make at the last minute for Thanksgiving or a summer barbecue (it’s also great with a big bowl of pinto beans or chili). This is a dense, sweet yellow cornbread with a cake-like texture (aka a “Northern” style cornbread, as opposed to “Southern” style cornbread, which typically uses little to no sugar or flour and is made with white cornmeal and sometimes buttermilk). If you have always used Jiffy cornbread mix in the past, this recipe will give you similar results, but without funky additives or that flat box-mix flavor. I always bake my cornbread in a buttered 8-inch cast iron skillet, but you could use a shallow baking pan instead, or maybe even try pouring the batter into a well-greased muffin pan to make individually portioned mini-corn bread cakes.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 teaspoon baking powder
- 1 cup milk
- 2 eggs
- 4 tablespoons melted butter
Method:
Mix dry ingredients. Beat eggs until light. Add milk and melted butter to eggs; combine with dry ingredients. Stir only enough to barely mix dry ingredients (the batter should be slightly lumpy). Bake in greased cast iron skillet or shallow pan at 350 degrees for 25 minutes, or until the top of the cornbread is firm to the touch and a toothpick inserted into the center of the bread comes out clean.