More Great Recipes: Muffin

Grandma's Cornbread


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Member since 2006

Serves 12 | Prep Time 5 | Cook Time 20

Ingredients

1 C. flour
1 C. fine ground yellow corn meal
2 tsp. baking powder
1 tsp. salt
1 tsp.sugar
1 C. plus a splash of milk
1 egg
1/4 C. oil or bacon drippings plus a little more for the muffin tin


Dribble a bit of oil into each cup of a 12 seater muffin pan, metal is better than silicone for this recipe. Place it in a 425 degree oven.


Mix all the ingredients in a bowl.


When the oil in the pan is hot enough to sizzle over a drop of batter, fill the cups very quickly so that it is essentially frying before baking.


Bake for 20 minutes.


Serve with hot soup and butter.


Pairs Well With


Notes

I know everyone is biased towards what they grow up with but I really think this is the best cornbread ever. I hate sweetness or chunks of gooey corn in mine and this has neither. Just salty, crunchy cornbread goodness.

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