Nothing warms the soul like a big pot of homemade soup or chili and a hot skillet of cornbread straight from the oven.
I have tried many a cornbread in my lifetime, and all of them were good, but there is just nothing as good as mom’s cornbread. I’m not sure what she does to it but you can just taste the love.
And it’s always best when it’s fresh out of the oven, slathered with a pat of butter. I like to crumble some into my chili as well. Yum!
Here’s mom’s recipe. I’m not sure where it came from originally but it is my favorite. She also uses this cornbread in her cornbread dressing for thanksgiving.
- 1 egg
- 1 cup plus 2 tablespoons milk
- 1/4 cup sifted flour
- 1 1/4 cups cornmeal
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons bacon fat
Heat oven to 450 degrees F. Butter cast iron skillet and then sprinkle with a bit of cornmeal. Heat pan in the hot oven.
Beat egg and then mix in remaining ingredients until smooth. pour batter into the hot skillet and bake for 20-25 minutes until done.
Cut into wedges and serve with butter.