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Cornbread 1

Cornbread is kinda like chili-everyone has an opinion about how it is made. In my opinion, there is NO sugar in cornbread! I’m happy to add cheddar cheese, jalapeños, chilis…., but no sugar or honey.  I don’t want to eat cake with chili or in my Thanksgiving Day dressing.  I want bread, so again, NO sugar!

Now that we have that clear here is my recipe for cornbread to served withTexas Chilior soups or for this time of year, Thanksgiving Day Dressing. It freezes great so go ahead and make it in advance if you want. Or make extra and have it for Chili night. Just wrap it in plastic wrap then put it in a zip-lock bag and freeze for up to 2 months.

I like to make my cornbread in a cast iron skillet-we have talked about this and about how every house should have a cast iron skillet. I use mine every single week for something. Put it on your list for Christmas if you don’t have one-I will link a good one below. So, if you don’t have a skillet you can make this in a 9″x13″ Pyrex dish-just DO NOT put it over the open flame or on the stove.  You can only do that with the cast iron skillet.  By putting the skillet over the open flame and heating the oil it creates a nice golden crust on the bottom, but it is not imperative to making this recipe.

This is such an easy recipe that you can make it anytime you need a quick bread. And it is SO good with a large slather of butter, of course.

Enjoy!

Cornbread 2

Cornbread 2
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Cornbread

A basic Southern style UN-SWEET Cornbread.  Perfect to serve alongside chili or to put into your Thanksgiving dressing. EASY!

Servings 6

Ingredients

  • 2 cup stone ground cornmeal
  • 1 cup flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 1/4 cup milk or buttermilk
  • 1/3 cup canola oil
  • 1 Tablespoon canola oil-only if using a cast iron skillet
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees

  2. In a large bowl combine all dry ingredients.

  3. Mix in milk, 1/3 cup oil and egg. Whisk until combined

  4. If using a cast iron skillet (12") place on stove over high heat. Allow the pan to get very hot.  Add remaining 1 Tablespoon oil to skillet. Turn off heat. If using a baking pan use a 9" square and just spray with cooking spray and omit 1 Tablespoon oil. 

  5. Pour cornbread batter into hot, oiled skillet. Place into oven and bake for 20-25 minutes or until golden and a toothpick comes out clean. 

Needed Items