October 8, 2010, 3:35 pm
Filed under: Quick and Easy, Technique

I love cornbread. Do you? A hot piece, slathered with butter and drizzled with molasses…yum. Anyway, here is my recipe for cornbread. After the basic recipe, I’ll put some things you can do to fancy it up!

First, I want you to throw out the recipe as it is listed on the package. trust me! Oh sure, the listed recipe is fine, but do it the way I’m telling you, and it will be crispy on the outside and soft, moist and tender on the inside. Trust me! It will be wonderful!

First, preheat the oven to 400 degrees. Then put 1 stick of butter (please, not margarine…ok if you must…but butter is better) in a 9 inch cast-iron skillet. Don’t have one? Ok you can use an 8 or 9 inch square pan, but next chance you have, get a 9 inch cast iron skillet. You can get them a flea markets or second hand stores. The heavier the better. Anyhoo…Put the skillet with the stick of butter in the oven while it’s preheating.

Stick o' butter in a 9 inch skillet

While the skillet is heating up, mix together the following in a big bowl:
1 cup milk
1/2 cup sour cream
2 eggs
Ignore the instructions on the cornbread mix package. Just Do It.

milk, eggs, sour cream

When the butter is melted in the skillet, pour most of it in the milk/egg mixture.

put in most, but not all of the butter

Leave about 2 tablespoons of butter in the skillet, and put the skillet back in the oven to get good and hot. Really hot.
Stir 2 cups of cornbread mix (not cornmeal) into the milk/egg mixture until it’s smooth and a nice medium-weight batter.

Start mixing

all ready to bake!

Now, pull the really hot skillet (with about 2 tablespoons of butter that ought to be almost smoking by now) out of the oven, and pour the batter into it. It will sizzle a bit, and kind of fry around the edges. this is GOOD!

look at the crispy edge and the bit of butter around it!

Put it back in the oven, and bake for about 30 minutes. It should be golden brown all on top, and if you stick a knife in it, it will come out clean. It will also smell AMAZING.


Run a knife around the edge, and flip it onto a plate. It’s ok if the bottom kind of sticks and pulls off…but eh, it happens. If you’re REALLY good, it won’t stick at all and will drop right onto the plate. Let it cool just a few minutes, then cut into wedges and serve with butter and honey and molasses. MM mm MM MM MM!

ooo Tasty! Can you smell it??

Now you have a basic cornbread recipe. You could use buttermilk if you want to, instead of regular milk. That’s fine!
Add a cup of corn after you mix the batter together!
Add a chopped onion and a chopped bell pepper, but saute them in a little butter or olive oil first, until the onion is translucent.
Or! You could add the corn AND the onion and bell pepper, AND about 1/2 a pound of cooked sausage! And a handful of shredded cheddar or colby cheese! Now you have what my family calls Mexican Cornbread and it’s a tasty meal! You could also do all that AND add about 1/2 a cup of salsa- right in there in the batter! Just mix it all up, and bake it like I’ve said up there. You could just put cheese in it and nothing else. Or chop up a green onion, or some chives and add those! It’s a great foundation for playing around with…go ahead and fool around with it. Have fun!


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