I’m not MasterChef, but when eating something like gumbo, blackeyed peas, or chili, I’m called upon to make our family some cornbread. This is the one thing I can make without a recipe – depending on how long it’s been since I made it last. Since I love it this easy recipe, I thought I’d share it so you can save it as a favorite to come back to whenever you need.
1 cup Stone Ground Corn Meal
1 cup Flour (Unbleached All Purpose Flour)
1 tsp Salt
2 tsp Baking Powder
1.5 tbsp Brown Sugar
1 cup Milk
1/2 cup Olive oil
Preheat oven to 400 degrees. Place the cast iron skillet on the stovetop on low-medium heat to warm up the olive oil. Combine the dry ingredients in a medium to large bowl and gently mix them together. Next, put the eggs, milk, and warm Olive oil into bowl and stir about 50 times with a fork. (After you poured the oil from the skillet into the bowl, let the excess olive oil stay in the skillet to keep the bread from sticking.)
Using a rubber spatula, pour the batter into skillet. Place skillet in oven and cook 30-35 minutes until fully baked. The top of the cornbread will be slightly brown and firm to the touch. If your skillet is well oiled and seasoned, you should be able to give it a quick shake to loosen the bread from the skillet after it’s done cooking. Melt a large pat of butter over the top of the hot cornbread.