I consider myself a cornbread aficionado. I love to order it in restaurants and try different recipes at home. I have eaten many versions over the years (bacon, jalepeno, cheddar, crawfish, etc), but this is still my favorite. Plain, simple, classic cornbread. There's just something about it. It's great corn flavor, hint of sweetness, and lovely dense texture are wonderful. Spread some butter on a warm piece and it's pretty close to perfection in my book.
1 1/2 cups cornmeal
1/2 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1 cup milk
1/4 cups oil
Preheat oven to 425 degrees.
In a big bowl, mix cornmeal, flour, baking powder, salt and sugar. I use a whisk to mix it together.
In a large measuring cup, mix milk, oil and egg. Whisk together thoroughly.
Pour the wet ingredients into the dry ingredients and mix just until combined. Do not over mix!
One of the great things about this cornbread is the crispy crust it gets on the bottom. That comes from preheating the cast iron skillet you bake it in. You can do this one of two ways. Place it on the stove top over medium heat until hot or place it in the oven while you preheat it.
Once it's hot, melt some margarine (I like margarine for this because it adds some flavor and doesn't burn as easily as butter) in the skillet and brush it all over so the cornbread won't stick.
After you grease it, while it's still hot, pour the batter in. This is how you get a crispy crust. Yum!
Put it in the oven and bake at 425 degrees for 25-30 minutes or until light golden on the edges.
See how easy it slides out of the skillet? And look at that crispy crust on the bottom!
You can see how dense this cornbread is. I love the texture.
This went perfectly with the red beans and rice I made for supper last night. I ate it again this morning with a cup of coffee and some strawberry preserves.