Cornbread
Recipe: Cornbread
From: Cel's sister
Serves: 4-6
1 c. flour
1 c. cornmeal
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
4 Tbsp. (1/2 stick) butter, melted
1 egg
1 c. milk
Heat oven to 425°.
Mix dry ingredients in medium bowl. Whisk egg with melted butter, then stir in milk. Dump liquid into dry ingredients and stir briefly to mix. Pour in well-greased 9" cast iron skillet or greased 8" square pan, or fill muffin cups 2/3 - 3/4 full (usually about 10 muffins). Bake ca. 15 min., until toothpick comes out clean and top springs back when pressed gently.
Notes:
This is a basic recipe that can have all sorts of additions made, like crumbled cooked bacon, or chopped canned chilies. Like all quick breads it’s best fresh from the oven. If you make it as muffins in paper cups, they stale a little less quickly.
From: Cel's sister
Serves: 4-6
1 c. flour
1 c. cornmeal
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
4 Tbsp. (1/2 stick) butter, melted
1 egg
1 c. milk
Heat oven to 425°.
Mix dry ingredients in medium bowl. Whisk egg with melted butter, then stir in milk. Dump liquid into dry ingredients and stir briefly to mix. Pour in well-greased 9" cast iron skillet or greased 8" square pan, or fill muffin cups 2/3 - 3/4 full (usually about 10 muffins). Bake ca. 15 min., until toothpick comes out clean and top springs back when pressed gently.
Notes:
This is a basic recipe that can have all sorts of additions made, like crumbled cooked bacon, or chopped canned chilies. Like all quick breads it’s best fresh from the oven. If you make it as muffins in paper cups, they stale a little less quickly.