I’ve been making this cornbread recipe forever because it’s really simple and really delicious. It goes great with soups, stews and barbecue dishes. It’s really moist and slightly sweet. You could add some corn to the batter before baking it for some crunch. Serve it plain, with butter, or with honey butter. I recently discovered several variations of the original recipe (as well as some of my own small changes), so the one below is my new fave.
- 1 1/2 cups flour
- 2/3 cups brown sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 2 eggs (lightly beaten)
- 1/3 cup vegetable oil
- 3 tablespoons butter (melted), plus 1-2 tablespoons more for the pan
Mix together the milk, eggs, vegetable oil, and melted butter in a different bowl and whisk them together really well.
Make a well in the middle of the flour mixture and add the milk/egg mixture to it. Stir until blended.
Add a TBS or more of butter to the cast iron skillet. I don’t take it out of the oven, just pull the rack out. Be careful, that thing is hot!