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This recipe has been in my heart and head for about 50 yrs. When I learned this recipe, I also learned that you can measure ingredients with a coffee cup and a teaspoon. I have had to adjust this for altitude and oven temperatures, but it works more often than not.
You will need:
- 1 cup yellow or white cornmeal
- 1 cup all purpose flour (if using self rising flour omit baking power and salt)
- 1/4 to 1/2 cup white sugar
- 1 tsp kosher or canning salt (not seasalt)
- 2 tsp baking powder
- 2 eggs (beaten if you like)
- 1 cup of a milk product ( milk, buttermilk, evaporated milk, half and half, or soy milk)*
- 1/4 cup cooking oil (sour cream or yogurt may be substitued for oil)*
Preheat oven to 400 degrees. This is a starting point. Temperatures vary from oven to oven. Next, put all dry ingredients in a medium-size bowl. Mix them together and make a well in the middle. Add the wet ingredients and start mixing in the middle and work towards the edge. Mix until just combined and let the mixture rest for a few minutes. (there are instructions below for a baking dish or a cast iron skillet)
Pour into a greased 8×8 or 9×9 baking dish. Place on center rack and bake for 20 to 25 minutes. Start checking after 20 minutes. Insert toothpick or knife, if it comes out clean, then it is done. Let stand for a few minutes before cutting.
If you have a 10″ cast iron, put a couple of tablespoons of fat in it. Place in a preheated oven for a few minutes. When it’s heated, pour in the mixture. Cook for about 20 minutes. Insert toothpick or knife to check for doneness. If it comes out clean, the cornbread is done. Let it stand for a few minutes before cutting.
*Different milk products will give your cornbread different tastes and textures. Regular and evaporated milk produce about the same. I always keep a can of evaporated milk in the refrigerator for emergencies. The buttermilk will give it a tang and help with rising. Half and Half or heavy cream will produce a more cake-like texture. If you do not use milk-based products, the best thing I have found for a substitute is unflavored soy milk. Soy is the only milk alternative that I have used, but you are welcome to try others like almond or coconut.
*My choice for the cooking oil is canola. When choosing an oil, make sure it has a high smoking point. You can substitute sour cream or yogurt for the cooking oil. Sour cream can be substituted straight across but for one cup of oil, substitute 3/4 cup of yogurt. (Do the math)
For more of South of the border flavor: Add 1 cup of cheese and 1 cup salsa with the juice. Omit the milk.