Never Fail Cornbread 3
In the Southern Living Our Best Recipes Cookbook (1980), this is billed as “Outer Banks Cornbread.”
1/2 stick (4 tbsp) butter
1 cp cornmeal (yellow preferred)
1 tbsp flour
2 tsp baking powder
pinch salt
2 tsp sugar
1 cp milk
1 egg
Turn oven to 425 Fahrenheits. Place butter in 9 x 5 or equivalent Pyrex and shove in oven.
Mix all ingredients in a mixing bowl. If you feel adventurous, add an extra egg (makes the cornbread lighter).
When butter has melted in the Pyrex, take baking pan out of oven and pour batter into pan making sure to center it in the melted butter.
Shove the whole thing back into the oven and bake until done (approx. 20 mins. or until knife comes out clean).
Variations:
Jalapeno Cornbread: Add one small can chopped jalapenos or equivalent chopped pickled jalapenos or sauted chopped fresh jalapenos. Or habaneros if you are lucky enough to have some on hand.
Cheese Cornbread: Grate up some cheese and throw it into the mix.
Oyster Cornbread: Don’t go there.
January 5, 2009 at 9:25 am
I had to get Chris’ step-mother’s recipe for cornbread before he would eat it. He wouldn’t touch this. Cornbread is one of the very few things he’s picky about. If it isn’t Linda’s recipe, he won’t. He would like the pepper variation. Not the Scotch Bonnet because of the bad experience he had with one in the produce isle of Target. (He doesn’t graze anymore either.)
January 5, 2009 at 2:23 pm
There are umpteen cornbread recipes in my two Southern Living cookbooks (I think both of them are so old as to be out of print). This is by far the easiest one.
It’s about five minutes prep time, including getting the mixing bowl down from shelf.
Come to think of it, I might make corn pone or hush puppies tonight.
January 5, 2009 at 6:02 pm
We’re having pot roast with gravy, baked potatoes & some kind of vegetable. I even have some garlic sourdough bread if his highness wants it.