One of my dad’s signature recipes was his cornbread and everyone who tasted it wanted the recipe.  This is not a sweet or cake-like cornbread; it’s simple and savory and goes great with a big bowl of chili or stew.  You can make these in a muffin tin as I did this time or you can pour the entire batch into a cast iron skillet for one big pone of cornbread.  Either way, it’s delicious.  Also, my husband likes to crumble up a couple of pieces of cornbread in a bowl and pour some sweet milk over it like cereal 🙂

You will need:

1 cup self-rising flour

1 1/2 cups self-rising corn meal mix

1 3/4 cup buttermilk

1 egg, beaten

Large bowl

Large spoon

Small bowl and fork for beating the egg

Whisk

12 cup muffin tin or cast iron skillet

Butter or cooking spray for muffin tin or cast iron skillet

Butter for the top of the cornbread

Directions:

Mix all ingredients well with spoon and/or whisk.  Make sure to beat your egg in a separate bowl before adding to the mixture.  I’m not sure why, but I accidentally added it unbeaten to my mix once before and the cornbread did not turn out.  Then pour mixture into greased muffin tin or cast iron skillet.  Bake in preheated 450 degree oven.  If using a muffin tin, bake for 12-13 minutes; if using a cast iron skillet bake for 20 – 25 minutes.  Use a toothpick inserted into the cornbread to determine if it is done.  Toothpick should come out clean.  If the top is not brown when done, put under the broiler for a couple of minutes until brown.  Take out of the oven and butter the tops of the corn muffins or corn pone.

I hope you and your family will enjoy my dad’s cornbread recipe as much as we do!  Please let me know how it turns out for you!

God is great, God is good…. let us thank Him for our food! 🙂

<3 Shauna

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PS – you can also find Shauna on her personal blog at: www.workhomeplay.net.