How to Make Corn Bread

The smell of cornbread baking in the oven is sure to make your mouth water and this easy recipe will guide you through the steps to make this mealtime favorite. Whether it's served for breakfast, lunch or dinner or hot or cold, it will add the perfect touch to your meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Yellow Corn Meal
• All Purpose flour
• Baking powder
• White sugar
• Egg
• Vegetable oil
• Milk
• Salt
• Butter
• Additional oil for skillet
• Cast iron skillet
• Large mixing bowl
• Spatula
• Oven mitt

How to Make Corn Bread

1. Preheat the oven to 400 degrees. Prepare the skillet by coating it with a thin layer of oil. Use a paper towel to spread the oil completely over the bottom and sides of the skillet to prevent the cornbread from sticking.

2. While the oven is heating, take the mixing bowl and combine 1 cup of yellow corn meal, 1 cup all purpose flour, 2 teaspoons of baking powder, 1/2 cup of sugar and 1 teaspoon of salt. For a sweeter tasting cornbread, increase the sugar to two-thirds of a cup. Stir until all of the dry ingredients are blended together.

3. Add 1 egg and 1 cup of milk to the dry ingredients and stir until well blended. Next, stir in 1/3 cup of vegetable oil and stir until all ingredients are blended into a smooth batter. Pour the batter into the greased cast iron skillet and place in the oven.

4. Bake, uncovered, for approximately 25 minutes. Be sure to check on the progress of the bread after 20 minutes as temperatures may vary and some ovens bake hotter and faster than others. If the top of the cornbread has turned a nice golden brown color, insert a knife blade or toothpick into the center of the cornbread to test for doneness. If the blade or toothpick comes out clean without any sticky batter attached, then the cornbread has baked all the way through. If needed, allow the cornbread to bake another 5 minutes then test again.

5. When you've determined that the cornbread is done, turn the oven temperature down to 200 degrees and remove the skillet from the oven. Slice several pats of real butter, 6 to 8 pieces, and place all around the top and center of the cornbread and then place the skillet back inside the oven for approximately 1 minute allowing the butter pats to melt.

6. Remove skillet from the oven and place it on top of the stove or on a wooden cutting board or wire rack to allow the cornbread to cool. If necessary, take a knife or use a spatula and run it all around the outside of the cornbread to detach it from the skillet. Once the cornbread has cooled down it can be removed from the skillet by placing a plate over the top of the skillet then slowly turning the skillet on its side allowing the cornbread to fall into the plate. Turn the cornbread right side up on the plate, slice into 12 pieces and serve.

Tips & Warnings

• For a nice breakfast treat, warm up a slice of cornbread topped with a pat of butter then drizzle with honey or top with your favorite jam or jelly.
• A 9 inch cake pan or muffin pans can be used instead of a cast iron skillet.. If making muffins, the cooking time will be approximately 15 to 17 minutes.
• Remember to use either an oven mitt or a very good pot-holder when removing the skillet from the oven to prevent burning your hands.

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