Wednesday, September 28, 2011


I have been making this cornbread for probably 40 years.  We like sweet cornbread, not the dry, crumbly kind!  I do apoligize if you fall into that latter category, but I guess it's what you're used to!!!    Here's a delicious recipe:

1 c. flour
1 T. baking powder
1/2 t. salt
1/3 c. sugar
1/2 c. cornmeal
1 c. milk
1 egg, well beaten
1 T. vegetable oil

Mix all the dry ingredients in a bowl.

Add the milk to the beaten egg & add the oil.  Stir this  into the dry ingredients.

Turn into a shallow, greased 8" pan.  I actually used my cast iron skillet.  Bake in a 400 degree oven for 20 minutes.

I am sharing this with:


  1. We have corn bread a lot in the fall and winter. Your skillet of corn bread is so inviting and is a comforting addition to any meal. Hope you are having a great week and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. I am a corn bread fan. Just recently I have been crumbling it and toasting it like croutons. This will be a great recipe to make!

  3. Love cornbread and the ONLY way to make it is in a cast iron skillet -- sweet or now :)

    BTW, I like both versions :)



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