It took me a few years and several brands of cornmeal and many recipes to finally find one that everyone in my family loved. Now I have friends who ask for “Hallee’s cornbread” and friends who come for dinner whose children want to know if they’re having “Hallee’s Special Cornbread!”
1 cup yellow cornmeal (I used to only use House Autry brand, and now I grind popcorn)
1 cup flour (I’ve used whole wheat or unbleached – both were very successful – I’ve even mixed the two with success.)
1 TBS sugar (I’ve used brown sugar and honey with success)
1 tsp Kosher or sea salt
1 TBS baking powder
1 ¼ cup whole milk
2 TBS oil (no one liked it when I used extra virgin olive oil – I use safflower or canola)
baking pan (I use 9 inch square pan or I also use cast-iron corn muffins pan)
Heat oven to 425° degrees F.
Mix the dry ingredients. Make a well in the dry batter.
Add the wet ingredients and mix, gently, with whisk until smooth.
Pour into prepared pan.
Bake 15-20 minutes.
About 12 Servings
|High in phosphorus
High in selenium
Serve warm with real butter and honey.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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