A little sweeter than Southern and really good! Make this in a 9 inch cast iron skillet for the best results and it may become your favorite corn bread too! DH loves this with Recipe #272121 and fried potatoes. UPDATE!!! YES! I did omit 4 teaspoons of baking powder in the recipe! Mea Culpa! It should be sifted along with the dry ingredients. I am so sorry and thank you for pointing it out to me. SA :( I have corrected the recipe.

Ingredients

8 serv.

all-purpose flour↗1 cup
yellow cornmeal↗1 cup
sugar↗1⁄3 cup
baking powder↗4 teaspoons
table salt (table salt, not kosher)↗3⁄4 teaspoon
large eggs↗2
whole milk↗1 cup
oil (please do not use canola oil or you will get a heavy, greasy result)1⁄4 cup
shortening (I use Crisco)↗1 tablespoon

Step-by-step instructions

1
Preheat the oven to 425 degrees F. Once the oven is hot start the recipe since you want a screaming hot oven.
2
Grease the bottom and sides of the cast iron skillet with the shortening. Use more than 1 tablespoon if you need to get more coverage.
3
By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
4
Combine the eggs, milk and oil and mix well.
5
Pour the wet ingredients into the dry and stir only until they combine. I fold them together with a spatula.
6
Let batter rest for 5 minutes.
7
Gently pour into your cast iron skillet being careful not to deflate the batter.
8
Bake in the center of the oven for 20 to 25 minutes.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App