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Easy Corn Bread RecipeHave hot fresh bread in no time with this easy corn bread recipe. A Southern favorite, corn bread can be served with any meal, from breakfast to dinner. Slathered with butter, topped with molasses or crumbled in a glass of sweet milk, corn bread is a traditional food staple in the South. Learning how to make corn bread is a snap with this easy skillet corn bread recipe. Cooks have long used cast iron skillets for making corn bread. Cast iron heats up quicker, holds heat longer, and gives food a browner, crustier surface, as well as adding more flavor. If you don’t have a cast iron skillet, you can use any heavy skillet in place of cast iron. Cornmeal is made from either yellow or white corn and the two can be used interchangeably. Corn bread made with yellow corn meal tends to be slightly coarser. Whole-grain or stone-ground cornmeal is crushed between millstones and has an even coarser texture. By using self-rising corn meal, adding baking powder and salt are not necessary. If you do not have self-rising corn meal, you can substitute 1 tablespoon of baking powder and 1/2 teaspoon of salt mixed with 3/4 cup plus 3 tablespoons of regular corn meal to equal one cup of self-rising corn meal. Easy Corn Bread Recipe Yield: 8 servings Ingredients
Preparation 1. Preheat oven to 425 degrees F. 2. Place the oil in a 10-inch cast iron skillet. When the oven is hot, put the skillet with the oil in the oven for 3 to 4 minutes, until the oil is hot. 3. Meanwhile, in a large bowl, add the cornmeal, flour and buttermilk. Stir until the dry ingredients are just moistened. Remove the skillet from the oven and carefully pour 2/3 of the hot oil into the batter. Stir until the oil is mixed in. Carefully spoon the batter into the hot skillet. 4. Return the skillet to the oven and bake for 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove cornbread from the oven and cut into wedges. Serve hot with butter. Return to Easy Bread Recipes
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