Cornbread

There's probably as many ways to make cornbread than there are stars in the sky. Or at least that's the way it seems. Cornbread is one of those decidedly Southern things, because bread is served at almost every meal. If it's not a buttermilk biscuit, it's cornbread, or corn pone.

Here's just one recipe from the deep South. It's so simple to do, you'll want to have cornbread with all your meals too!

 

 

 

 

 

 

 

 

Ingredients:

 

1 cup sour cream
2 eggs
1 cup corn meal
1/3 cup vegetable oil
1 small can cream style corn
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• Blend all ingredients
• Pour into a well greased baking dish
• Bake in a preheated oven at 375°F for 30-45 minutes.
Notes: Serve with lots of butter brushed over the top of the cornbread. Experiement! Try using maple syrup or honey as a topping, or add some Rotel tomatoes, blueberries, or even Mexican green chilies to your mix before baking. And here's a hint. Sweet cornbread is yummy! Add a tablespoon (or two) of sugar to the mix prior to baking. You'll be glad you did! ---------------------

If you're not enamored of the creamstyle corn in the recipe, try this one.
4 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 to 1/2 cup sugar
2 eggs
1 1/4 cups milk, more if needed
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• Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
• Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
• When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top.
• Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.
Serve hot or warm.