A rich and moist cornbread recipe, made with both milk and buttermilk, and baked at a high temperature in a preheated skillet for a perfectly crisp crust.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 cups | Milk |
| 1 1/2 cups | Buttermilk |
| 1/2 cup | Wesson Oil |
| 2 | Eggs |
| 1/2 cup | Melted Butter |
| 4 tablespoons | Sugar |
| 1/2 cup | Self-Rising White Flour |
| 3 cups | Self-Rising Corn Meal |
Instructions
- Preheat the oven to 475°F. Place a well-greased 10- or 12-inch cast-iron skillet or muffin tins in the oven to get hot.
- In a large bowl, beat the eggs.
- Add all the liquid ingredients (milk, buttermilk, oil, melted butter) and the sugar to the beaten eggs. Mix well.
- Add the self-rising flour and self-rising corn meal to the wet ingredients. Stir until just combined; do not overmix.
- Carefully remove the hot pan from the oven and pour the batter into it.
- Bake for 20 minutes for muffins, or about 20-25 minutes for a skillet, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Note
This recipe makes 16 muffins or one skillet of cornbread.
