This is a simple, basic cornbread recipe. It is cooked traditionally in a well-seasoned cast iron pan to produce a nice caramelized crust and a super moist cake like inside. This is a richer and more cake-like version of my across the big creek corn bread using more butter. Traditionalists and the health minded may want to try that version.

Ready

• 1 ½ cups all-purpose flour
• ⅔ cup granulated sugar
• ½ cup yellow corn meal
• 1 Tbsp baking powder
• ½ tsp salt
• 1 ¼ cups milk
• 2 large eggs, lightly beaten
• ⅓ cups canola or vegetable oil
• 6 Tbsp butter, melted

Set

• lightly oiled, well-seasoned 9” cast iron pan
• two medium mixing bowls
• measuring cup & spoons
• spatula
• whisk or fork

Go

1. Add a few tablespoons of oil to cast iron pan.
2. Preheat oven and pan together to 350°F
3. Mix together flour, sugar corn meal, baking powder, and salt in bowl.
4. In second bowl, whisk together milk, eggs, vegetabel oil and butter.
5. Add flour mixture to milk mixture and stir just until blended.
6. Remove pan from oven and fill with batter.
7. Replace pan back into oven and bake for 35 minutes or until wooden toothpick inserted into center comes out clean.
8. When done, remove from oven and allow to cool slightly.
9. Cut into desired proportions and serve.

What you should know

This same recipe can be used to make muffins, just grease or paper-line 18 - 20 muffin cups. Fill cups to about ⅔ full. Bake for 18 -20 minutes or until wooden toothpick inserted into center comes out clean. Remove from oven and allow to cool slightly. Serve warm.

Please do not attempt this recipe with teflon non-stick pan. You will likely ruin it.