Grandma's Cornbread
  • Cooking Time: 20
  • Servings: 12
  • Preparation Time: 5
  • 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
  1. 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.
  2. Mix all the ingredients in a bowl.
  3. 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.
  4. Bake for 20 minutes.
  5. Serve with hot soup and butter.
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.