Hiya, folks! If I had a nickel for every time someone asked me for an easy, fail-proof cornbread recipe, I’d be rolling in dough – both figuratively and literally! So, hon, let’s get down to business and whip up a cornbread that’s as smooth as Tennessee whiskey and as sweet as, well, a Georgia peach!
Now, I’ll let you in on a little secret. Making cornbread, my dear friends, isn’t rocket science. Nope, it’s as easy as pie. First off, grab yourself some fine quality cornmeal – be picky with this, and I can’t stress it enough; poor cornmeal equals lackluster cornbread. Moving on, we’ll need all-purpose flour, baking powder for pop, sugar for a touch of sweetness (throw caution to the wind and add that extra spoonful), and of course, fresh eggs. Last but not least, some good ol’ butter!
Mix it all up, and voila! But, you’re not off the hook just yet. Don’t leave that sweet, golden mixture lonelier than a Maytag repair man in the bowl. Grab that handy dandy whisk of yours – or spatula, if you’re more old-school – and show that batter some love. Stir it around until it’s smoother than Frank Sinatra’s crooning.
Remember, folks, the secret’s in the simplicity. Don’t go complicating things and adding unnecessary steps. This is Best Quick Meals, after all! Pop your scrumptious concoction into a preheated oven, and you’re cooking with gas! Before you know it, you’ll have a cornbread to write home about – hot, crusty, and a piece of cake to create. So, let’s roll up our sleeves and bake this mood-lifting marvel together – it’s high time y’all unlocked the cornbread conundrum!
Let’s Make It!
- Gather these ingredients: 1 cup cornmeal, 1 cup all-purpose flour, 4 teaspoons baking powder, a pinch of salt, 1/4 cup sugar, 1 cup of milk, 2 large eggs, and 1/4 cup (half a stick) of butter.
- Preheat your oven to 425°F.
- Butter a 9-inch cake pan or cast-iron skillet and set it aside.
- In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- Melt your butter but make sure not to overheat it. You want it liquid but not too hot.
- In another bowl, beat the eggs and mix in the milk.
- Stir the melted butter into the egg and milk mixture.
- Pour the wet egg, milk, and butter mixture into the dry mixture, stirring until there are no dry spots but try not to over mix.
- Pour the batter into the buttered pan or skillet.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean.
- Let it cool for a couple of minutes, cut into wedges, and serve it warm.
- Don’t forget to share and enjoy your cornbread!
That Was Quick!
About the Author: Andrea
