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Cornbread

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5 from 3 reviews

Traditional Southern Cornbread baked in a cast iron skillet

Ingredients

Scale
  • 1 cup corn meal
  • 1 cup whole wheat flour (or white flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/2 cup yogurt + 1/2 cup milk (OR 1 cup buttermilk)
  • 1/4 cup molasses, honey, or maple syrup
  • 2 tablespoons butter or bacon grease
  • Optional: 1 fresh or pickled jalapeno, minced

Instructions

  1. Preheat oven to 425 degrees F.
  2. Whisk together dry ingredients in a bowl.
  3. Mix together wet ingredients in another bowl or large measuring cup.
  4. Melt the butter in a cast iron skillet (or 8×8″ square pan).
  5. Mix the wet ingredients into the dry ones (add the jalapenos now if you like) and pour the batter into the melted butter.
  6. Bake for 20 minutes.
  7. Cut into 8 squares or wedges.
  8. Serve warm with butter

Notes

To make cornbread muffins:

Decrease cornmeal to 3/4 cup

Increase flour to 1 1/4 cups

Mix the 2 tablespoons melted butter or bacon grease into batter.

Divide into 12 greased muffin tins. Bake 12 minutes.

Find it online: https://hilahcooking.com/how-to-make-cornbread/

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