Southern Style Cornbread w/ Photo (Look here ScrambledEgg!!)

[BettyR]

Here is mine....

Golden Corn Bread

2 cups flour
1-cup cornmeal
1/2-cup sugar
4 teaspoons baking powder
1/2-teaspoon salt
2 eggs
1/3-cup oil
1-1/4 cups milk

Put a cast iron skillet into the oven and preheat the oven and the skillet to 400°.

Mix the dry ingredients together; make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Add more milk if needed to make a medium batter.


Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 400° for 20 minutes or until golden brown and set in the center.

 

[JellyBeanCee]

Those cornbread pics look lovely. I was just in a cornbread/chili cookoff today. I made blue cornbread with green chiles & a smidge of garlic. It turned out pretty darn tasty but some folks were put off by the color. Silly people. Anyway, just a question, does anyone know how "off" a recipe will be by cutting the sugar down? I find more recipes for cornbread with sugar than without. I grew up on unsweet cornbread. Just curious if there's a way to cut it down.

 

[KenK]

I always just add the milk until the batter is the consistency I want, never measure it. I suppose if you left out the sugar it would take a little less liquid but otherwise I don't know why you couldn't just leave it out or reduce however much you want to.

On a slightly related note; a restaurant we like serves sweet hush puppies with honey butter on the side. They are about the size of a big marble and have a high flour to cornmeal ratio, no onion. They are quite delicious.