Ingredients: |
Ingredients: ¾ cup yellow or white cornmeal (or mix of each)
1¼ cup flour
¼ cup + ⅛ cup (2 more tablespoons) sugar
½ teaspoon salt
2 teaspoons baking powder
1 cup milk, slightly warmed
1 egg, well beaten (I use a vintage hand-held rotary egg beater)
¼ cup melted butter (½ stick)
¼ - ½ teaspoon vanilla extract
|
Directions: |
Directions:Pre-heat oven to 425º F. Place a #5 or up to a #8 size cast iron skillet, or 2 cast iron cornstick pans, or your pan of choice in the oven to heat up as the oven heats.
Sift/mix dry ingredients together in a large bowl.
In a separate bowl beat the egg well. Whisk the melted butter, warm (not hot) milk and vanilla extract into the beaten egg until blended.
Make a well in the dry ingredients and add liquid ingredients all at once. Beat thoroughly with a wire whisk until smooth.
Remove hot skillet or other pan(s) from oven when batter is ready. Apply some butter to a paper towel and carefully grease the hot skillet or pan(s) just before filling with batter. If using cornstick pans, you can fill the cornstick depressions nearly to the top edge. Bake for 20-25 minutes or until top is lightly browned and crusty and a toothpick inserted in the center comes out clean. Cornsticks should pop out easily while still warm. Serve hot straight from the oven with additional butter and/or honey if desired. Remove any leftovers from pan(s) to cool completely before storing in an airtight container or plastic bag.
This recipe should exactly fill 2 cornstick pans (each holding 7 cornsticks) and may take the shorter time to bake. This recipe should also fit into a cast iron skillet as small as #5, but it will be thicker and take longer to bake. Recipe can be doubled and still fit into the #8 size cast iron skillet, but again will take longer to bake. |
This recipe for Maggie's Cornbread is from