Good bye city life! Our family designed and built an industrial but old fashioned farmhouse on nine acres. Now we are building our homestead ~ or is it building us? Grab your boots and join us on our journey to country living.

Thursday, January 26, 2012

Simply Cornbread



I don't know what it is about being back home but it makes me want to bake.  Maybe I just need the aroma of fresh baked bread.  Maybe I need homemade after eating out for a week.   At least, I have help from my little guy {baking} and from all the guys {eating}!

recipe for one rise bread here

In just a few days, I have baked four loaves of bread ~ two white & two wheat, homemade pancakes ~twice, and fresh crispy cornbread.  Oh, and some chocolate chip cookies were in there too.

Back to the cornbread.
  Simple. Southern. Speedy. Scrump-dilly-ish!


I use a recipe from my well worn Southern Living Cookbook.  It's for corn sticks but it doesn't matter.  It can go in a pan and cook a little longer.  This can also be made Gluten Free easily by substituting a GF flour mix or you can just use all cornmeal.  It works either way!

Ingredients:
1 1/4 cups cornmeal
3/4 cups flour
1 T. + 1 t. baking powder
3/4 t. salt
1/4 cup sugar (less if you want)
2 eggs
1 1/2 cups buttermilk (or 1 cup milk)
1/4 cups vegetable oil


Start with an old cast iron skillet.
The older the better. 
Heat oven to 425 F.
Pour oil in bottom of pan and heat in oven
while you are mixing the batter.

Whisk dry ingredients together in large bowl.

Add eggs and milk.

Stir quickly just until incorporated but no more.
I mean it, stop stirring.  It will be ok if there are lumps.

Pour in hot skillet.


Bake for 20-25 minutes or until pulled away from the edges of the pan and browned on top.

Crispy on the edges and fluffy in the middle,
 slathered with butter and honey.
That's simply delicious cornbread
especially if it's with a big bowl of beans!

9 comments:

  1. Wow, your food pictures are great:)
    Neighgirl

    ReplyDelete
  2. I haven't been able to use my cast iron for years. I put it away when we got a glass cooktop, but my gas range came yesterday and I look forward to reintroducing it to my kitchen. Cornbread is so popular with our family and employees. Bake on, my friend!

    ReplyDelete
  3. My family loves cornbread and I've been looking for a recipe lately. Thank you for sharing!

    ReplyDelete
  4. cornbread sounds great! thanks for the inspiration!

    ReplyDelete
  5. You seriously just made me have a craving for sweet, warm, buttery cornbread. Might have to change the dinner plans tonight!

    ReplyDelete
  6. I absolutely LOVE corn bread with a good bowl of chili or hearty soup.
    just good ol'comfort food

    ReplyDelete
  7. I couldn't agree more! We make ours in a cast iron skillet too, and I love the way it comes out crispy on the outside and perfect in the middle. Ohhh, topped with LOTS of butter and I'm in heaven! -Mary

    ReplyDelete
  8. I'm a corn break freak! LOVE it. And it's even better somehow, baked in a cast iron skillet:)

    ~Cindy

    ReplyDelete
  9. We love corn bread and beans. Yours look wonderful!

    ReplyDelete

So what do you think of that?

LinkWithin

Related Posts Plugin for WordPress, Blogger...