Sunday, October 1, 2017

Cornbread Recipe

This is cornbread that's so good you will want to write home to your southern mama about it. I love cornbread, but this one takes the cake. It has a texture more like a cross between cornbread and a biscuit. It has a great flavor and, if you add butter ... hold on to your bloomers.

My youngest made these last night with some taco leftovers. 


1 1/2 Cups Masa (yellow or white, doesn't matter)
1/2 Cup Flour
2 tsp Baking Powder
1 tsp Salt
3 Tbsp sugar (it would be quite tasty if you used brown or honey, but we just used sugar)
1 1/2 Cups Milk or half and half (we used milk)
2 Eggs
4 Tbsp butter, melted

Extra melted butter to drizzle over top (optional)



1) In a large bowl combine all dry ingredients. Stir to mix.

2) In a small bowl whisk together all wet ingredients.

3) Combine wet and dry ingredients. Stir until you get a sticky dough.

4) Pour into 9" cast iron pan, cast iron muffin pan, or cast iron corn bread pan (you can use a non-cast iron pan just make sure to grease the bottom and sides very well)

5) Bake for 20 - 25 minutes or until toothpick stuck into middle comes out clean. It only took us 18 minutes.

6) Drizzle melted butter on top once you pull them out (optional but so yummy)


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