Cornbread – Southern cooking at its best
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My family loves cornbread! It’s our number one requested item and each one of us has been known to eat it for any of the meals and sometimes in between too!

With Thanksgiving right around the corner, I decided to share the recipe. There are hundreds of great cornbread recipes out there, this one just happens to be our favorite.

It does have some flour in it, so I’ll follow it up with the gluten free version too. (I can’t tell a difference)

Cornbread

Preheat the oven to 400 degrees.

  • 1 cup flour, white or whole wheat
  • 1 cup cornmeal
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup sugar
  • 1 egg
  • 1 cup milk
  • 1/2 cup oil (any except olive oil)

Mix dry ingredient in a bowl. Set aside. Combine egg, milk and oil, beat well. Pour into dry ingredients and mix with a fork. Pour batter into a greased 8″x8″ pan and bake at 400 degrees for 20 min.

Gluten-Free Version

Preheat oven to 400 degrees

  • 1 cup gluten free flour (I use Bob Red’s Mill all-purpose or King Arthur all purpose)
  • 1 cup cornmeal
  • 3 1/2 tsp baking powder
  • 2 tsp xantham gum
  • 1 tsp salt
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil (any except olive oil)

Mix dry ingredients in a bowl. Set aside. Combine eggs, milk and oil, beat well. Pour into dry ingredients and mix with a fork. Pour batter into a greased 8″x8″ pan and bake at 400 degrees for 20 min.

Tips

I usually double this recipe and if you do, cut the egg by one for the gluten free version and for both versions, increase baking time by 5 minutes.

My absolutely favorite way to make this is in my cast iron skillet. 1 1/2 times the recipe is perfect for a 12 -14 inch cast iron.

What’s a family favorite at your house?

 

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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11 Responses to Cornbread – Southern cooking at its best

  1. Maria says:

    My daughter made your cornbread for supper last night, and it was wonderful! She baked it in 2 stoneware loaf pans and it turned out great.

  2. keileigh says:

    I think I could feed my husband skillet cornbread for supper every night without hearing a complaint! It’s definitely one of our favorites.

  3. Lydia says:

    Thanks for this recipe! My husband made it for me a few weeks ago and it was delicious, I love the sweetness of it!

  4. Barry Newman says:

    Along with a pot of Ham and beans this is awesome.

  5. Tina Garner says:

    Hi there, I am wondering why you can’t use olive oil in this recipe?

    • Sheri Salatin says:

      Because olive oil becomes toxic and hard to digest to the human body when heated over 350 degrees. I have used lard, that I melted and it turned out wonderful! πŸ™‚

  6. Mary says:

    Hello, this recipe looks yummy. I use a sour dough starter and King Arthur flour and love the texture and flavor. I would be more than happy to share with you if you want.

  7. Christina says:

    Mmmm! I’m totally going to make this! πŸ˜€ Just 1 question, if I substitute Grade B maple syrup for the sugar, would I have to take away from any of the other liquids? I’ve substituted maple syrup, molasses, and honey for sugar in the past, but normally for bread when there’s some water I can take away from to counteract the extra liquid. What you would suggest? =)

  8. Yum! I like cornbread with pinto beans and boiled cabbage!