Darling Daughter made dinner tonight because I’m working on like 6 different projects at once (although I still had to plan it – my favorite fantasy has yet to be fulfilled). And because it got up to a blazing 62 degrees today (in the middle of JUNE!!) and it is easy, one of the things she made is cornbread.
I love cornbread. I am required to love cornbread – it is part of my heritage, my life – yes, even my genetic makeup; I do believe my status as a native Texan would be revoked if I didn’t love cornbread. It is not only spectacular on its own, but as the basis for many wonderful dishes (most notably My Grandmother’s Holiday Dressing) – heck, I can even give you a recipe for cornbread salad. It is a food group entirely unto itself.
So I give to you my recipe for cornbread. Write it down. Save it. Treasure it. Pass it on to your progeny. But most of all, make it and eat it. You won’t be sorry.
Note: There are some snobbish, Deep South cornbread purists who will tell you that cornbread should NEVER contain A) white flour or B) sugar. I say to them: Bullshit. You have no tastebuds. Go eat a potato chip sandwich and stay the hell out of Texas where we REALLY know cornbread (and barbecue).
Everyone will be happier for it.
Note #2: A cast iron skillet is not really necessary for this recipe, but it sure does help. If you don’t have one, you can use an 9″ cake pan.
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup milk
1/4 cup vegetable oil
Preheat the oven to 425 F. Place a well-seasoned, 10″ cast iron skillet in the oven until it is hot; almost to the smoking point. (If you don’t have a cast iron skillet, just butter a regular 9″ cake pan well – do NOT heat it in the oven, though.)
Mix all of the ingredients until smooth in a large mixing bowl and pour into the hot skillet (or buttered cake pan).
Bake for 20 – 25 minutes, or until brown and a toothpick inserted into the middle comes out clean.
Serve immediately with LOTS of butter.