| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups all-purpose flour
- 2 cups finely ground yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 1/4 cups milk
- 2 large eggs
- 6 tablespoons butter, melted and slightly cooled
- 2 tablespoons rendered bacon fat, butter, shortening or vegetable oil
Instructions
- Preheat the oven to 400 degrees F.
- Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
- Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
- Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook’s Note). Remove from the oven and serve directly from the skillet, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 439 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 80 mg |
| Sodium | 396 mg |
Reviews
Loved it! Made it with 2% milk because it’s all I keep around. It turned out a beautiful light golden brown, slightly crispy on the outside with a very moist and high risen interior. I was specifically looking for a recipe that didn’t call for buttermilk because every time I buy it, it ends up going bad before I use it all. This one was just perfect.
Wow this cornbread was good! I used whole wheat flour since it was what I had, love how it turned out. Not a sweet cornbread, perfect for chilis or stews or just eat alone topped with honey! Yum
This was perfect! If you are looking for Jiffy cornbread then stick to the box. This is not a sweet cornbread, I used this recipe for the Neely’s chorizo and collard green dressing.
Very dense and yes…not at all sweet but a perfect compliment to Pat’s Famous Beef and Pork Chili recipe. Substituted 1/2 cup coarse cornmeal to total to give it more texture.
I WAS LOOKING FOR A RECIEPE USING A 10 IN PAN & MILK AND THERE WAS “GINAS CRUSTY CORNBREAD” THE GOOD THING ABOUT THE DENSITY OF THE BREAD,IT IS GREAT FOR SOPPING UP OR ABSORBING ANY LIQUID FROM VEG.ETC. I WOULD MAKE THIS AGAIN IN A HEART BEAT-WAY TO GO NEELYS
Absolutely the worst cornbread recipe I have ever eaten. Way too dense, not nearly sweet enough. Followed the recipe exactly. Somethin is just missing.
This cornbread is sooooo delicious! I had a 12″ skillet so I added an extra cup of cornmeal and flour and increased the milk by 1/4 of a cup and the baking powder by 1/2 tsp, but it came out amazing! It was crusty on the bottom and moist on the inside, and it crumbles nicely. I’m going to use the leftovers as breadcrumbs. I love that it wasn’t super sweet, I will definitely use this as a go-to recipe!
This is the best cornbread I have ever made or eaten..As good as my grandmother’s. Followed recipe exactly. Absolutely fantastic!!!!
I chose this recipe because I wanted to make a cornbread that wasn’t sweet. It turned out okay, but it was a bit cakier than I expected–I prefer the cornbread to be more grainy and corny tasting.
Great recipe and very simple, used it to make cornbread dressing!!!