The Best Cornbread EVER

That’s a bold title, I know, but I have to say what I feel here. And what I feel, is that this is the best cornbread recipe. Y’all know, I’m a Southerner and therefore have quite a bit of cred when it comes to cornbread, so you know, trust me on this. You NEED this recipe to go with your chili or soup or vegetable dinner or your breakfast, whatever.

First off, I must tell you that this recipe does require equipment that you may or may not have in your kitchen. You’ll need one of these

cast iron skillets, sized 8 inches. This one was my Mema’s skillet and it is one of my most beloved possessions as well as being the hardest working pan in my kitchen, bar none. I’m not a violent gal but if anyone tried to take my skillet they would have the fight of their life on their hands. Now, if you haven’t got your Mema’s pan, don’t fret about it. Just pick up one of these at a yard sale or at a thrift store. Of course, buying a new one and seasoning it is always an option, too.

The Best Cornbread

1 cup all purpose flour
3/4 cup cornmeal (not the mix, plain cornmeal)
2 T. sugar
1 T. baking powder
1/2 t. salt
1 egg, slightly beaten
3/4 cup milk
1/2 cup canola oil
2 T. oil

Preheat the oven to 425. Put the 2 T. oil in the skillet and put it in the oven so that it can get hot. Meanwhile, put all the dry ingredients in a medium bowl and whisk them together. In a 2 cup measure, crack the egg. Give it a little beat with a fork and then pour in the milk to make 1 cup (most large eggs have 1/4 cup volume…did y’all know that?). Then pour in the 1/2 cup oil to make the total measurement 1 1/2 cups liquid. (By the way, you could, of course, do all this in a little bowl or something. This is just my quick way that uses fewer dishes. I’m lazy like that.) Pour the liquid ingredients into the dry and stir with the whisk until well combined. When the oven is hot and the pan is really hot too (be careful with hot pans!) take the skillet out of the oven, pour the batter in and then put it immediately back into the hot oven. Bake 20-25 minutes or until desired doneness. Carefully invert the hot cornbread onto a plate.

It took all the self control that I possess not to gobble this down before I took the picture. Serve it with butter, of course. By the way, y’all will note that the recipe itself doesn’t contain butter. Why? Well, y’all know that I’m pro-butter. And, feel free to substitute butter for the oil in the recipe. If you do, though, the cornbread will taste great….but it will be super crumbly. That’s why I use oil.

Try it, you’ll like it!!