My family really likes cornbread. I like it too, but I like it northern style. I did not realize that cornbread had a northern version and a southern version until I moved to Oklahoma. I had no idea that it made much difference how it was made, but there is.
So, for those of you from the more southern states. I am sorry. I like my cornbread a little lighter than you. I like a little more flour in my corn bread than you do. I also like a little sugar in it. I now, how could I! 🙂 All I can say is, I grew up in Oregon. We like our cornbread light and fluffy and a little on the sweet side. If you put a little honey on it, it is even better.
I will admit though that southern style cornbread is pretty good. But to me it is a little dry to just eat on it’s own. But that is just me. I know many people who wouldn’t make cornbread with sugar in it.
How do you like your cornbread? Do you have a favorite recipe?
This is my favorite cornbread to make. I have another one I also like, but I think this is my favorite. This recipe came from the book “Top Secret Restaurant Recipes”. The same recipe is also on Recipezar. I have been making this recipe for several years. I made it one time when my mom was visiting and now this is the only cornbread she makes.
Marie Callenders Cornbread
A copycat version of a favorite cornbread.
Ingredients
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup shortening
- 1 egg
Instructions
- Preheat oven to 400 degrees F.
- Combine all the dry ingredients in medium bowl.
- Add the milk, shortening, and egg and mix only until all the ingredients are well combined.
- Do not overmix.
- Pour the batter into a greased 8x8-inch pan.
- Bake for 25-30 minutes or until top is golden brown.
- Let cool slightly before slicing.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 312mgCarbohydrates: 30gFiber: 1gSugar: 9gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Oh, I love cornbread! When I lived in Atlanta, I purchased a cast iron cornbread skillet (it’s a round skillet sectioned into many triangles). I’ll have to try this recipe in it soon!
Thanks for participating in my Favorite Ingredients Friday recipe exchange. I sure do appreciate it!
Mmm, cornbread. My husband loves it especially.
I love love love this one too!! My mom made it while I was growing up and I make the same for my family in my cast iron skillet!! Couldn’t agree more!! Great and yummy!!
I just jumped over from Martha’s Blog. I wanted to say Hi and nice Blog.
Stop by and visit me sometime…..
thebarberbunch.blogspot.com/
Carolyn
I love cornbread! I’ve only made it from a mix, though. When I was a kid we always ate cornbread with butter & syrup on it. Not knowing any different, I am surprised that I haven’t found anyone else who eats it that way. LOL 🙂
I have been making this recipe for years, ever since I received the cookbook it is contained in for Christmas. I receive compliments every time.
With the ‘net, I am not much for cookbooks anymore. But this cookbook is money well-spent and contains quite a few recipes that are excellent.
Oh, I should have added: The only way to make good cornbread is in a pre-heated cast iron skillet with some melted butter in the bottom. YUM!
I agree, cast iron is the best way to cook cornbread!
I, too, am from up north (NY) and now live in Tennessee. My receipe is like yours except I add about 1/4 cup of tapioca and a half teaspoon of lemon extract. The tapioca makes it very moist.
I just tried Marie Callendar’s cornbread mix. It was a WTF moment. I am from the southeastern United States and we always delicious & fluffy cornbread. Needless to say, I threw the MC bread in the trash. It was dry & heavy!