This is a very basic cornbread recipe. Nothing fancy – just straightforward, simple, and so so so tasty. I had every one of these ingredients in my pantry. And it’s ready in 30 minutes. AND.
The ONLY steps I handled in the preparation had to do with the oven – putting it in and taking it out. This is a PERFECT recipe for your tiny sous chefs! Also for you, but seriously, this is a great kid-friendly recipe. Anyway, it’s awesome, so here you go.
WHAT YOU NEED
* 1 stick of butter
* 1 1/2C milk
* 1 egg
* 1t salt
* 1 1/2t baking powder
* 1/4C sugar
* 1/2C all purpose flour
* 1 1/2C ground yellow cornmeal
WHAT TO DO
Preheat your oven to 425F.
Cut the butter down into quarters and reserve one. Put the other three quarters in a microwave-safe dish and melt in the microwave. Use the last quarter of the stick of butter to butter the living daylights out of your cast iron skillet (if you don’t have a cast iron skillet, you can use another oven-safe skillet with a flat bottom and high sides).
Put all of the ingredients into the bowl of your stand mixer. Mix on the lowest speed for about 20 seconds, then on a medium speed for 20 seconds.
Pour the mixture into your buttered skillet.
Bake 25 minutes at 425.
Allow to cool 5-10 minutes before serving.