You guys, I made a great flourless chocolate cake last week, but I wasn’t able to take pictures were taken before it was devoured. So that recipe will have to wait for another time.
Instead, we have my favorite cornbread recipe! I discovered this recipe (and linked to it) from This Gal Cooks, back when I made my cornbread stuffing and needed a good basic cornbread recipe. While basic, this is also really, really tasty. It has a touch of sweetness, but not too much and it is easy to throw together. I modified it a bit, since I never seem to have buttermilk on hand and find that it is just as good with plain old milk. Tim also loves pieces of corn in his cornbread, so I added some frozen corn one day and found that it worked perfectly! I also love that is is made in a cast iron skillet. If you don’t have one, I highly recommend this staple of southern cooking. You’ll find yourself pulling it out for all sorts of dishes.
Now, this recipe does make a lot of cornbread, so I don’t often make it for just us. I am on the Meals team at church, which means we help make meals for families that need a little extra help – mostly new babies, but also some illnesses or other circumstances where a home cooked meal delivered to their door makes all the difference. I make this cornbread a lot as part of those meals. For larger families, I take the whole thing, but for smaller families, I same some generous wedges for Tim and me. Then I wrap the rest up as part of their meal alongside some chili, soup, or even black beans and rice. I don’t think most of them even notice that I’ve snuck a vegetarian meal into their rotation! Of course, this would also be lovely alongside a meatier dish as well.
If you don’t have a family to take the extras to, you can also freeze 1/2 of the cornbread. J ust make sure it’s well wrapped and used with a few months. Enjoy!
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 cup milk
- 1/2 tsp. baking soda
- 1 cup flour
- 1 cup cornmeal
- 1/2 tsp. salt
- 1/2 cup corn, frozen
- 3 tsp. olive oil
- Preheat the oven to 400 F.
- Melt the butter, then stir in the sugar. Add the eggs and whisk well to combine. Then mix in the milk and the baking soda. Stir in the flour, cornmeal, and salt. Do not overmix; batter will be slightly lumpy. Stir in the corn.
- Add the oil to a 9 inch cast iron skillet and swirl to coat the bottom. Place the skillet in the preheated oven for 3-4 minutes. Remove the skillet and quickly pour most of the oil into the bowl of batter and mix well. Use a paper towel to ensure that the remaining oil coats the bottom and sides of the skillet.
- Pour the batter into the skillet and place it back in the oven. Cook 20-25 minutes or until a toothpick inserted in the middle comes out clean and the edges are nice and toasty!