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The best Corn Bread Recipe

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This recipe for The best Corn Bread is from The Palmer Family Cookbook Project, 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:
Ingredients:  
Ingredients:  
Dry ingredients

3/4 cup yellow cornmeal, medium grind
1 1/2 cups flour
1 Tbs baking powder
1/2 cup white sugar
1/4 tsp salt

Wet ingredients

1 cup canned creamed corn
1/2 cup melted butter, unsalted
2 eggs, lightly whisked
3/4 cup milk


1-2 Tbs melted butter for greasing and brushing
Directions:
Directions:
Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.

Place the Dry Ingredients in a bowl and mix.

Place Wet ingredients in a separate bowl and mix until combined.

Pour Wet into the Dry ingredients, mix until combined.

Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
Pour the batter in, smooth surface.

Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).

Cool 15 minutes in the skillet before turning out onto serving platter or cutting board.
Best served warm! It can be served in the skillet or turned out.

Serve with butter and honey as well, to take it over the top!

 

 

 

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