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Old-Fashioned Cornbread

Old-Fashioned Cornbread

It took me a few years and several brands of cornmeal and many recipes to finally find one that everyone in my family loved. Now I have friends who ask for "Hallee's cornbread" and friends who come for dinner whose children want to know if they're having "Hallee's Special Cornbread!"
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12
Course: Bread
Cuisine: Southern
Calories: 139
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup yellow cornmeal (I used to only use House Autry brand, and now I grind popcorn)
  • 1 cup flour (I've used whole wheat or unbleached; both were very successful, and I've even mixed the two with success)
  • 1 tablespoon sugar (I've used brown sugar and honey with success)
  • 1 teaspoon Kosher or sea salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 ¼ cups whole milk
  • 2 tablespoons oil (no one liked it when I used extra virgin olive oil; I use safflower or canola)

Method
 

  1. Heat oven to 425 degrees F.
  2. Grease the pan.
  3. Mix the dry ingredients. Make a well in the dry batter.
  4. Add the wet ingredients and mix gently with a whisk until smooth.
  5. Pour into the prepared pan.
  6. Bake 15 to 20 minutes.

Nutrition

Calories: 139kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 321mgPotassium: 102mgFiber: 2gSugar: 2gVitamin A: 81IUCalcium: 97mgIron: 1mg

Notes

Serve warm with real butter and honey.
I use a 9-inch square pan, or I also use a cast-iron corn muffin pan.
High in phosphorus and selenium.

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