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

	~*~
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?

Hallee

I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!