Southern Corn Bread
This cornbread recipe it the perfect combination of cornmeal and flour. Cooked in a Cast Iron skillet, it is crunchy on the outside and tender and moist in the middle.
I love cornbread. I grew up with this not so sweet type of cornbread recipe.
It was perfect for chili, or sopping up that little bit of pot lickker from your collard greens. It doesn’t matter if you call it pot likker or pot liquor, either way it is so flavorful you will wonder why you hadn’t tried this before. If you are from the North and have no idea what I am talking about, pot liquor is the wonderful broth like substance in the bottom of the pot when you cook down those collard greens. It is perfect with a wedge or two of cornbread to sop up all that tasty goodness.
It is still to early for collards here in my neck of the woods. Mark my words though once they are here you will see some new collard recipes.
In the meantime enjoy this simple yet satisfying Southern Cornbread recipe, perhaps with a bit of chili instead.
1 1/2 cups cornmeal
1/2 cup all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups milk
2 large eggs
6 tablespoons butter melted
Preheat your oven to 450 degrees
Coat your cast iron skillet with cooking spray.
In a large bowl combine cornmeal, flour, sugar, baking powder and salt mix to combine.
In a medium bowl combine the milk and eggs until the eggs are completely broken up and combined.
Pour the wet ingredients into the dry and stir to just combined. Pour in the melted butter and mix until blended.
Pour the mixture into your cast iron skillet. Bake until golden brown and when a toothpick inserted in the center of cornbread comes out clean about 20-30 minutes.
Peace be with you,