Basic Cornbread | Morsels of Life

Basic Cornbread

A Southern style cornbread baked in a cast iron skillet.

Morsels of Life - Basic Cornbread - A Southern style cornbread baked in a cast iron skillet.

For this month's SRC, I got to choose a recipe from Miz Helen's Country Cottage. She's got lots of country and comfort foods, so I wasn't quite sure where to begin! After going over many, many recipes, I finally narrowed it down to Strawberry Jalapeno Muffins, Baby Bella Bites, and Cornbread. From there, I picked this recipe. Her grandma gave her the recipe, so you know it's good. After all, what kind of grandma passes down a bad recipe? Certainly not Miz Helen's! I also liked how the cornbread was baked in her grandma's skillet. I've only made a Creamed Corn Cornbread in my cast iron skillet, and I wanted to try a more traditional cornbread this time around.

What's your favorite recipe passed down from grandma?


by
A Southern style cornbread baked in a cast iron skillet.

Prep time:
Cook time:
Total time:
Yield: 8 servings

Materials:

Mass Weight Volume Number Material Notes
1/4 cup butter
226 grams 8 ounces 1.5 cups corn meal
1.5 tablespoons baking powder
1.25 cups milk
1 egg, beaten
63 grams 1/2 cup flour

Methods:

  1. Gather all materials.
  2. Form Wet Team by mixing milk and egg.
  3. Form Dry Team by combining corn meal, flour, baking powder, and 2 tablespoons butter.
  4. Cut butter into Dry Team.
  5. Combine Dry Team and Wet Team.
  6. Carefully remove cast iron skillet from oven and melt remaining 2 tablespoons of butter.
  7. Make sure butter coats entire bottom surface of cast iron skillet.
  8. Pour cornbread batter into cast iron skillet.
  9. Bake at 425F for 15-20 minutes.


Methods with Images:

Morsels of Life - Basic Cornbread Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Basic Cornbread Step 2 - Form Wet Team by mixing milk and egg. 2. Form Wet Team by mixing milk and egg.
Morsels of Life - Basic Cornbread Step 3 - Form Dry Team by combining corn meal, flour, baking powder, and 2 tablespoons butter. 3. Form Dry Team by combining corn meal, flour, baking powder, and 2 tablespoons butter.
Morsels of Life - Basic Cornbread Step 4 - Cut butter into Dry Team. 4. Cut butter into Dry Team.
Morsels of Life - Basic Cornbread Step 5 - Combine Dry Team and Wet Team. 5. Combine Dry Team and Wet Team.
Morsels of Life - Basic Cornbread Step 6 - Carefully remove cast iron skillet from oven and melt remaining 2 tablespoons of butter. 6. Carefully remove cast iron skillet from oven and melt remaining 2 tablespoons of butter.
Morsels of Life - Basic Cornbread Step 7 - Make sure butter coats entire bottom surface of cast iron skillet. 7. Make sure butter coats entire bottom surface of cast iron skillet.
Morsels of Life - Basic Cornbread Step 8 - Pour cornbread batter into cast iron skillet. 8. Pour cornbread batter into cast iron skillet.
Morsels of Life - Basic Cornbread Step 9 - Bake at 425F for 15-20 minutes. 9. Bake at 425F for 15-20 minutes.



24 comments:

  1. This looks great!! I don't have a cast iron skillet, but could I bake it in something different? It should still work, right?

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  2. I love baking cornbread in my cast iron skillet....soooooo good.
    A couple of my favorite recipes from my grandma are divinity, peanut brittle, and chocolate syrup.

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  3. Miz Helen has some great recipes! This cornbread looks great.

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  4. I love using my cast iron skillet but I do love corn bread more. Miz Helen makes good food and so do you.

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  5. Gotta love recipes passed down for generations! Great SRC choice!

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  6. Great choice--I love skillet cornbread. And I had you for SRC this month and made your Skillet Nachos, which were awesome. Come visit! http://www.secretsfromthecookieprincess.com/2013/04/skillet-chicken-nachos.html

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  7. Your Cornbread turned out really good and I am glad that you enjoyed the recipe. A good iron skillet always makes it better. Great cooking with you in Group B!
    Miz Helen

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  8. Oh my gosh, that cornbread looks delicious and so classic and authentic - great choice!

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  9. I have never had good success with homemade cornbread. I'll have to try this one. Sounds yummy. I'm a fellow SRC member, group D

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  10. Sure would! Any baking container should work. Let me know how it goes for you. :)

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  11. Sounds like your grandma is quite a candymaker!

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  12. She sure does! I had a hard time picking one out. :)

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  13. Thank you! Cornbread just tastes better when it's made in a cast iron skillet (at least to me). :)

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  14. :) You know it's good when it's been passed down generations!

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  15. Looks like we both like using cast iron skillets. :) Your version of the skillet chicken nachos look fantastic!

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  16. Thanks for such a great recipe! I especially liked how quick, easy, and tasty it was. :)

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  17. I've got Miz Helen to thank! Great recipe and not over sweetened like a lot of cornbreads around these parts. :)

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  18. Give this one a try. You'll be glad you did! :) (Let me know if you have questions too. :) )

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  19. Seems perfect to make corn bread in a skillet. I like how quick and easy it is too. I'll have to give it a try

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  20. This cornbread really was quite straightforward to make, and it didn't take nearly as long as I thought it would. :)

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  21. We must think alike. I found you via Tasty Tuesday at Balancing Beauty and Bedlam where I also posted a cornbread recipe. Mine is pretty similar except that it has sugar in it. Don't know if I've ever had cornbread without sugar but I just might have to try your recipe and see what I think! :)

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  22. Compare the two and see what you think! I usually like the unsweetened, but sometimes sweet is fun too. :) The unsweetened is Southern style, and it's more like a dinner roll, whereas the sweetened is more Northern style and I think of it as a "semi-dessert." :)

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  23. I can't wait to try this! It looks amazing! :-) Thanks so much for linking up with "Try a New Recipe Tuesday!" I look forward to seeing what you share each week. :-)

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  24. Hope you enjoy it! Thanks for stopping by, and I linked up some new recipes earlier today. :)

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