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 Calendars Cornbread
- 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
Directions
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 8×8-inch pan. Bake for 25-30 minutes or until top is golden brown. Let cool slightly before slicing.
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I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
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!