Ok. If you are from the South or have ever visited, you know there is good cornbread, bad cornbread and great cornbread. This cornbread falls into the great category. Although it is simple at its roots, it is the perfect base for your heart’s desire. If you want Mexican-style, throw in some chopped peppers, cheddar and kernel corn. However, I just love this classic. This is also great for brunch as corn muffins!
1. Spray a 6×8 glass baking dish with nonstick spray. You need to use a glass baking dish to ensure browning of the bottom.
2. In a large measuring cup (4-cup size or more), combine the corn meal and sugar.
3. Add the oil, milk, and egg to the corn meal mixture and stir well to combine.
4. Allow the mixture to sit at room temperature for 5 minutes to thicken. Do not disturb it during this time.
5. Pour into your prepared dish and place in the a 425 degree preheated oven.
6. Bake for 20-25 minutes or until the top is golden brown.
7. Allow to cool for 5 minutes and then enjoy!
NOTE: You must use self-rising cornmeal or you will not achieve the moist, smooth texture of the bread. If you use regular cornmeal, you will have a flat, dense cake.
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Was a little weary to try because of review, but did anyway. Found it to be wonderful. It was light and moist. Will keep for future reference.
Even though the directions did not include oven temp, I baked this at 400F. The outcome was not great, but instead dense/heavy. I followed directions exactly and am sorry I could not appreciate the outcome.
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Amee Winters "Modern Southern Cook" on 11.15.2012
In the original posting, the words “Self-Rising” were left out in the ingredient list for cornmeal. This would resolve the issue of leavening. I had also left off the temperature and added it in. The revised recipe is posted. I hope you guys will give it a chance.
diane7 on 11.13.2012
Hi Amee, just wondering is there no baking powder or baking soda in this recipe? What about Flour? Can’t wait to try this recipe.