Kevin’s Cornbread Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup of McEwen & Sons Cornmeal
1 teaspoon baking powder
little less than a half a teaspoon of salt
⅔ cup of milk
2 tablespoons of vegetable oil
1 brown or speckled free-range organic egg
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Directions: |
Directions:Smear butter (at least a quarter tablespoon) all over the bottom and sides of Granny’s iron skillet. If you don’t have Granny’s iron skillet, you can use your own eight-inch iron skillet.
Put Granny’s iron skillet in an oven and preheat it to 425ºF.
Combine 1 cup of McEwen & Sons Cornmeal, 1 teaspoon baking powder and a little less than a half a teaspoon of salt. If you don’t have McEwen & Sons cornmeal, you need to buy some.
Add ⅔ cup of milk, 2 tablespoons of vegetable oil and one brown or speckled free-range organic egg to the mix. You can probably use a regular white egg from the supermarket but you’ll feel better if the egg is free-range and organic. Stir everything together until it is all blended.
Take Granny’s iron skillet out of the oven and pour the mix into the hot skillet.
Bake at 425ºF for 19 minutes or until brown. The McEwen recipe says 18 minutes but I always have to put it back in the oven for another minute or two.
Flip Granny’s iron skillet over and the cornbread should fall right out. Let it cool for a couple of minutes on a cooling rack (Pat tells me these things are not called “drying racks”).
This serves three people if I am eating, but if people take reasonable portions it will serve 4.
Thanks to McEwen & Sons for putting this recipe on their bags of cornmeal. |
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Number Of
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Number Of
Servings:3-4 |
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