Our family loves cornbread! We like it with sauerkraut & wieners plus a side of fried taters! Or, you might like chili or vegetable soup with the cornbread. My Dad likes leftover cornbread crumbled with milk over it. However you like it, here’s how it gets made in my kitchen.
Preheat oven to 400.
Oil/Pam a cast iron skillet, 8″ or 9″ cake pan or 12 muffin tins
-1 1/4 cup (Quaker)Yellow cornmeal
-3/4 cup all-purpose flour ( I use gluten free)
-2 to 4 TB sugar (Before I add eggs I taste the batter with 2 TB sugar & add more to sweeten)
-2 tsp baking powder
-1/2 tsp salt
-1 cup milk (skim, 1%,2% or whole)
-2 lg eggs (beaten)
-1/4 cup vegetable oil
Mix til blended & pour in pan.
Bake at 400–20 to 25 mins.
BTW, my favorite way to make this cornbread doesn’t require heating up the kitchen.
Add a splash more milk to thin the batter. Heat 1/2″ cooking oil in a skillet and pour out round corn cake fritters.
Let them sizzle til the edges look brown and like pancakes you see bubbles on top.
Flip, fry then remove to a plate with paper towels to sink up oil.
THE yummiest form of cornbread!