Old-Fashioned Cornbread

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
2 eggs
1 ¼ cup whole milk
2 TBS oil (no one liked it when I used extra virgin olive oil – I use safflower or canola)

Measuring cups/spoons
mixing bowl
whisk
baking pan (I use 9 inch square pan or I also use cast-iron corn muffins pan)

Heat oven to 425° degrees F.

Grease pan.

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

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High in phosphorus High in selenium
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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?

Hallee

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