Corn bread, our favorite!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Cast Iron Baked Cornbread, our favorite
Our favorite Cornbread
Every oven is different, this batch was baked in the oven at the old house.....

Cornbread, use cornmeal or masa flour, your choice.

This batch in the new house, the same type of oven (convection), who knows why!

When we have beans or chili or stew, we have cornbread. We prefer our cornbread on the sweet side, but the sugar can be reduced if you don't. It goes together quickly and I use tamale cornmeal because it is treated (soaked) with lime and therefore more digestible. This cornbread stays moist for days, and is great split, lightly buttered and grilled to reheat. Of course, some peanut butter and real maple syrup don't hurt that reheated bread any....

Our Favorite Cornbread
by the seat of my pants!
actual source unknown, this has evolved.
425-degree oven

Preheat oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot. Note:  The more coconut oil used, the crunchier the crust!

1 c cornmeal OR masa cornmeal
1 c flour
1/2 c sugar (Rapadura)
3 t baking powder
1/2 t salt

Combine all ingredients in a medium-size bowl, whisk to combine all ingredients well. Make a "well" in the center of the dry ingredients, into the well add

2 eggs
1/3 c oil
1 1/3 c milk IF using the masa flour increase milk to 1 1/2 c

Using the same whisk, beat the liquid ingredients together until no large streaks of egg remain, now fold dry ingredients into the wet. Do Not Over Mix.

When the oven is heated, remove the skillet (remember it is hot!) and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan. Pour dough into the pan, smoothing to the edges if necessary. Bake 15-20 minutes or until done in your oven. Remove let cool briefly, then cut into 8 pieces.


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  1. We LOVE corn bread (with chili, of course). :) And we went blackberry picking four times this year; a new record! I froze a whole bunch, too, but am sad to say we only have a few cups left in the freezer and a couple cups of dehydrated ones (great in scones and cereals). Thanks for sharing!

  2. The cornbread looks good. I like mine a little on the sweet side also. By tamale corn meal, do you mean masa harina?

  3. Thanks for stopping by my Sweet Basil Kitchen! Now that soup season is upon us, I will be making lots of bread. Your corn bread recipe is bookmarked!

  4. I love a good cornbread too. A little honey butter and it's perfection! I also prefer it on the sweet side-- just like you!

  5. Love your blog and now you have a new follower!
    THis bread looks very tempting! I definitely should try it!
    Have a nice day!


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