mom's cornbread

Name: Mom's Cornbread
Prep time: 5 min
Cook time: 25 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 cup(s) all purpose flour; 6 tablespoon(s) yellow cornmeal (heaping) + more for skillet; 1/2 cup(s) white sugar; 2 tablespoon(s) baking powder (heaping); 1 teaspoon(s) salt; 2 - whole egg (lightly beaten); - whole milk

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Patrick Johnson

Kingwood, TX

Updated on Mar 15, 2019

This recipe has been passed on by my mother. Best I can tell it originates from the late 1960's early 1970's. I have taken many liberties including, cheese, jalapenos, etc. and have not messed it up. It should be noted, when she says "Tablespoon" she meant the big soup spoon in your utensil drawer. There is no need to get crazy with measurements...apparently.

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/2 cups all purpose flour
6 tablespoons yellow cornmeal (heaping) + more for skillet
1/2 cup white sugar
2 tablespoons baking powder (heaping)
1 teaspoon salt
2 - whole egg (lightly beaten)
- whole milk

How To Make mom's cornbread

Step 1

Mix dry ingredients.

Step 2

Mix egg and milk.
Step 3

Add egg and milk to dry ingredients. Should be pancake batter consistency.
Step 4

Heat cast iron skillet (I use a 10" skillet) with about 2 T. veg oil to hot and sprinkle with additional cornmeal.
Step 5

Preheat oven to 350 - 375 degrees.
Step 6

Pour cornbread mix into skillet and bake until done.
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