My friend Susan is an amazing cook as well as an amazing woman! Hailing from the south, she shared this amazing cornbread recipe with me.
It is so simple to make. You will never buy a mix again!
1 c. cornmeal
1 c. all-purpose flour (I use almond flour or coconut flour)
2 tsp. baking powder
¾ tsp. salt
2 Tbsp sugar, if desired
¼ c. canola oil (I use avocado oil or olive oil)
1-1/3 c. milk (I use almond milk)
1 egg, beaten well
Set oven temperature to 425 degrees F. Prepare a large skillet or glass dish by pouring 2-3 Tbl. cooking oil into it and placing it into the oven while it is preheating.
Mix the dry ingredients together in a large bowl. In a separate bowl, mix the wet ingredients. Combine the wet and dry ingredients, mixing only until they are well combined.
As soon as the oven is preheated, carefully remove the hot skillet and pour the batter into it. Be aware that the oil is hot and may splatter around the edges a bit.
Bake at 425 degrees F for 25 minutes, or until golden brown.
PS Serve with honey while it is warm.
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thats my cornbread too, except the “old” recipe uses butter instead of oil! My kids expect it with chili!
Gayle, I expect to be invited to try your cornbread with chili….I have never liked cornbread, but this sounds pretty good. Maybe I’ll be a convert!!!