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Mom’s Cornbread
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Description
Delicious, melt-in-your mouth cornbread, crispy on the top and fluffy in the middle. I grew up eating this cornbread and now make it for my family. Great with bean soup or bar-b-q!
Ingredients
- 1-¼ cup Sifted All-Purpose Flour
- ¾ cups Stone-ground Yellow Cornmeal
- 2 Tablespoons Sugar
- 4-½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1 whole Egg
- ⅔ cups Milk
- ⅓ cups Vegetable Oil
Preparation
Heat oven to 425 degrees. Grease an 8″x 8″x 2″ pan.
Into a medium mixing bowl, sift flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, beat egg well with a fork. Stir in milk and oil. Then pour mixture all at once into the flour mixture, stirring with a fork until flour is JUST MOISTENED. (Even if the mixture is lumpy, do not stir any longer, or holes/ tunnels in the cornbread will result.)
Quickly turn batter into a greased pan, spreading evenly with a spatula.
Bake for 25 minutes until done. Cut into squares and serve hot.
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