Can’t have a soul food blog with out Corn bread and although I already have one on here I want to hook you up with another, even easier than the first and just as tasty. Corn bread is something served on the side at most soul food and southern restaurants, you can have it sweet as a dessert or spicy with chopped peppers, there are many ways to prepare but this recipe here is the traditional way in which it is made.
My grandfather always cooked his cornbread in a skillet and I’m not sure why my mama didn’t but she said his was the best she’s ever tasted, unfortunately I’ve never had the pleasure of trying it.
Because I love my cast iron skillets and try to cook everything in it I though I would take a crack at it.
This recipe is easy and it’s delicious, just traditional no bells and whistle cornbread to go on the side of any meal you like.
I particularly like it served in a bowl of my favorite and classic chili! So stop using the box mix, store bought, or difficult recipe you may be used to and try this from scratch, simple, delicious and soulful skillet corn bread.
Here’s all you need…….
1 cup all purpose flour
1 cup corn meal
1 teaspoon baking powder
1/2 teaspoons salt
2 Tablespoons Sugar
4 Tablespoons butter
2 eggs
1 cup milk
Pre-heat oven to 400°
Grease cast iron skillet with a bit of vegetable oil.
Mix all of the dry ingredients up.
Make sure its smooth an well incorporated.
Melt butter in microwave.
Add eggs, milk and melted butter to dry ingredients.
Mix everything up.
Now in the hot pan put the mixture and bake in oven for about 15-20 minutes.
Serve warm with a little butter.
Thank you Joseph!