|Cornbread served with White Bean Chili
The best kind of recipes are the ones passed down from family. They may not be the most authentic, award winning, or complex recipes out there, but when you sit down to eat them, all of the memories shared around the table come rushing back.
My family has an entire cookbook assembled from past generations that we love to get out and cook from and reminisce over. I’ve even got a pot of our family gumbo on the stove as I write this! Today I want to share Grandma Dorothy’s Corn Bread, something that has been a mainstay on the table from childhood all the way through today!
- 1 Cup Yellow Cornmeal
- 1/2 Cup Flour
- 2 Tablespoons Sugar
- 1 Teaspoon Salt
- 1 Cup Milk
- 1 Egg
- 4 Teaspoons Baking Powder
- 4 Teaspoons Oil
Preheat oven to 450 degrees. While the oven is preheating, heat a cast iron skillet with half of the oil. For the oil, Grandma Dorothy used vegetable oil, but I have switched it to olive oil.
Mix the dry ingredients. I usually don’t add the sugar anymore, but it does add a nice flavor to the bread. Add the egg, milk, and the remaining oil to the preheated skillet.
|Grandma Dorothy’s Cornbread
Bake for 10 to 15 minutes, or until it is lightly brown on top.
For some variation, I usually add some chopped onion, corn, colby jack or cheddar cheese, and maybe some jalapeno.