moist, yummy cornbread

Name: Moist, Yummy Cornbread
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/4 cup(s) white corn meal; 3/4 cup(s) all purpose flour; 1/4 cup(s) sugar; 1 teaspoon(s) salt; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 cup(s) whole milk; 1 1/4 cup(s) whole buttermilk; 2 large eggs, lightly beaten; 1 1/2 stick(s) butter

(1 RATING)

40 Pinches 3 Photos

Sammie Cockrell

Homewood, AL

Updated on Mar 4, 2014

Everybody loves this moist cornbread. I adjusted it slightly from a recipe I got from Bill McMonigle which he had altered from a Southern Living Recipe. Yum yum.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/4 cups white corn meal
3/4 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup whole milk
1 1/4 cups whole buttermilk
2 large eggs, lightly beaten
1 1/2 sticks butter

How To Make moist, yummy cornbread

Step 1

Place butter in a 9 inch cast iron skillet I and place in oven and preheat oven to 400 degrees F.

Step 2

Whisk the dry ingredients together. Mix in wet ingredients, pouring the melted butter from the hot skillet in last, leaving enough butter in the skillet o brush on the sides to keep the bread from sticking. The batter should be about the same consistency as pancake batter.
Step 3

Pour into hot skillet and bake 20-25 minutes.
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