Nathan's Cornbread
A flavor-full cornbread I adapted from one of my Grandma's recipes. Most importantly it's EASY!
Yield
8 servingsPrep
10 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
vegetable oil
heated in a skillet |
|
| 2 | cups |
milk
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
heated in a skillet |
|
| 473 | ml |
milk
|
|
| 2 | large |
eggs
|
|
Directions
Pre-heat oven to 425.
Heat oil in a large cast-iron skillet while preparing other ingredients.
Mix all ingredients in a metal mixing bowl. CAREFULLY add heated oil and stir in quickly to combine. Pour mixture back into skillet and bake for about 25 to 30 minutes or until top is brown.
(Note: You may adjust sugar to taste.)
