bonnie’s cornbread
Step into my kitchen! This is how I make cornbread for my family, and this recipe has always withstood the test of time. It is easy to make and great with chili, soup, and served alongside a nice pot of ham and beans. I also use leftover cornbread in cornbread dressing and salad croutons. I hope you like it. Enjoy!
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yield
10 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For bonnie’s cornbread
- DRY INGREDIENTS
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1 3/4 cups organic all-purpose flour
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1 cup of yellow cornmeal--martha white brand is best
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1 teaspoon salt
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 cup sugar
- WET INGREDIENTS
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1 extra large egg
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1 1/4 cup milk, room temperature
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6 tablespoons real butter, melted
How To Make bonnie’s cornbread
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1Preheat the oven to 375 degrees. Grease the cast iron skillet with butter, and heat the skillet for a few minutes until it is hot. Note: I found that Martha White corn meal is the best for skillet corn bread. -
2Wet Ingredients: Whisk all Wet Ingredients together.
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3Dry Ingredients: Whisk all Dry Ingredients together.
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4Gently fold the bowl of wet ingredients into the bowl of dry ingredients, mixing just until all the flour is wet. I use a big wooden spoon.
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5Do not overwork the batter. Don't add more liquid. The batter will be stiff.
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6Spoon the thick batter into the hot greased cast iron skillet.
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7Bake in the 375 degree oven for 30 minutes until the cornbread pulls away from the sides of the skillet. Test with a toothpick to make sure the center is done. It will be a golden brown.
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8Slice and serve hot with butter! Tip: Store leftover bread in a ziploc bag.
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9Here is how it looks right from the skillet! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BONNIE’S CORNBREAD:
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