This is always the cornbread recipe I use. One year for Thanksgiving I made cornbread stuffing from scratch, and I used a recipe called "Buttery Cornbread," and, well, it was too buttery.
From reading various food blogs, I know there are many regional variations on cornbread, and I've eaten a few different ones. I'm not a fan of the fluffy & sweet cornbreads that approximate cake and could double as a dessert. Apparently my version is often referred to as Texas cornbread, because it's dense, hardly sweet, and is baked in a skillet.
- 1¼ cups all-purpose flour
- ¾ cup corn meal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (whatever kind you use: whole, skim, soy)
- ¼ cup vegetable oil
- 1 egg, beaten
1. Preheat oven to 400F & oil a cast iron skillet.
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in another bowl.
4. Pour wet mix into the dry ingredients & stir until just combined. (It is important not to overmix this, or the cornbread will be tough).
5. Pour into cast iron skillet to bake for 20-25 minutes until golden brown.
6. Serve warm!