Growing up, I used to love when my mom made cornbread. I have tried to make it for our family over the years, and I could never get it to taste like hers. Until. Until I used my skillet. I don't know why I didn't try this before - my mom always used her skillet for cornbread. I also tried a new recipe, via a google search. I had always used the back of the cornmeal container, but I only had bulk cornmeal and so I had to do a little research.
The cornbread was, in Rob's words, "heaven". Crunchy from the cornmeal, but moist and soft, almost pillowy. We, of course, topped ours with plenty of butter and honey, and I served it alongside pulled pork and a salad.
Buttery Cornbread Recipe, courtesy of Allrecipes (click here for the link)
- 2/3 cup butter or margarine, softened
- 1 cup sugar
- 3 eggs
- 1 2/3 cups milk
- 2 1/3 cups all-purpose flour
- 1 cup cornmeal
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
- Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.