Easy Side: Homemade Cornbread

I used to buy those Jiffy cornbread mix boxes, they were easy and quick. That was until I came across this cornbread recipe a few years ago. I haven’t turned back to those little blue boxes since. Today I present one of my favorite things to make in a cast iron skillet, probably the reason I registered for one, cornbread! No boxed mix can beat a simple homemade cast iron cornbread. This is always my go to recipe when I want some cornbread.  All of the ingredients are standard in my kitchen, so unless for some reason I am out of corn meal, I can always whip up this quick side.

Homemade Cornbread -- Supper for a Steal

This time I decided to spice it up a bit with some fresh jalapeno, I only used one small seeded and diced jalapeno and it really didn’t add too much. If you are looking for a kick to your cornbread add two.

I like to double the recipe because my cast iron skillet is huge. In order to fill it up you need to double it. Plus them I am left with plenty of leftovers. It freezers great. Extra cornbread + extra chili (coming tomorrow) = plenty of lunches throughout the next week.

If you don’t have a cast iron skillet, what are you waiting for? Register to win one now!

Homemade Cornbread - Supper for a Steal

Easy Side: Homemade Cornbread
Cook time: 
Total time: 

Serves: 6-8
 

Ingredients
  • 1 ¼ cup All purpose flour
  • ¾ cup corn meal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 egg, beaten

Instructions
  1. Preheat oven to 400 degrees, if using a cast iron skillet allow the skillet to heat up in the oven.
  2. Whisk together dry ingredients. Stir in milk, oil, and egg, until just moistened. Carefully remove cast iron from oven and pour batter into it. Bake 15 minutes until golden brown.
  3. If using glass baking dish cook 20-25 minutes.

Adapted from Everything is Homemade

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