Moist, Yummy Cornbread Recipe

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This recipe for Moist, Yummy Cornbread is from Cockrell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Bread and Muffins

Ingredients:	Ingredients: 1¼ cup white corn meal ¾ cup all purpose flour ¼ cup sugar 1 tsp salt 2 tsp baking powder ½ tsp baking soda ½ cup whole milk 1¼ whole buttermilk 2 large eggs, lightly beaten 1½ stick butter

Directions:	Directions: Place butter in 9-inch cast iron skillet and place in oven and preheat oven to 400º. Whisk the dry ingredients together. Mix in wet ingredients, pouring the melted butter from hot skillet in last, leaving enough butter in the skillet to brush on the side to keep the bread from sticking. The batter should be about the same consistency as pancake batter. Pour into hot skillet and back 20-25 minutes till lightly browned.

Personal Notes:	Personal Notes: I got this recipe from Lynne Remke. She had a friend visiting from New England. He baked this cornbread using a recipe from Southern Living. He tweaked it and I tweaked it further. It is so moist and delicious.

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Moist, Yummy Cornbread Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: