- 1-1/4 cups of flour
- 3/4 cup of cornmeal (I like the coarse ground to give a better texture)
- 1/4 cup of sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup of milk
- 1 beaten egg
- 3 Tbsp. melted butter
The combination of flour and cornmeal gives a softer texture. The addition of sugar gives it a bit of a sweet taste. Sift together all dry ingredients in a medium bowl. Pour in milk and beaten egg mixing until well blended. Stir in melted butter.
Pour into a greased 8- or 9-inch pan. Bake at 400 degrees for about 30 minutes until nicely browned. The cracks in the top shows that it is nice and done. Let it set for about 10 minutes before cutting. Doing so allows the cornbread to bond together and not being so crumbly when you cut pieces. Did you know that?
Look at all that goodness! Can you see the softer texture in the cornbread? In that, I mean that it's not too coarse, which can happen if you use only cornmeal. If you prefer the coarse texture, you can still use this recipe by using all cornmeal and no flour. I have done that but prefer the softness the flour gives.
Cut yourself a piece while it's still warm and slather on some butter. Watch it melt and dig in! I always find myself having at least two pieces. Did you notice? I said "at least" two pieces. That could mean two and maybe even more. But I'm not telling. I don't want you to know how much of a pig I can be! :)
This cornbread is so good with soups of any type or chili and even pot roasts. I promise that you'll really, REALLY like it. Having served it for all these years is testimony to how much my family enjoys it. I hope you and your family enjoy it as much as we do. Click My Mother's Cornbread for the recipe.
Quote for the day ~ "Autumn is a season followed immediately by looking forward to Spring." ~