Ingredients
- 1 cup cornmeal
- 1 cup AP flour
- 1/3 cup sugar
- 1 beaten egg
- 1 cup milk or buttermilk
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 can creamed corn
- 6 tbs. melted butter
- dash Tabasco
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Chuckwagon Cornbread
Time: 10 minutes prep, 30 minutes cook
Servings: 8-9
Directions
- Heat oven to 400 F.
- Beat egg in a mixing bowl, add milk or buttermilk and corn.
- Melt butter in the microwave and add to bowl.
- Stir in dry ingredients.
- Grease a 8" skillet or 8x8 pan.
- Pour in the batter.
- Bake 20-25 minutes, until top is golden brown.
- Let cool a few minutes before slicing.
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Summary
Bake this recipe in a baking pan or skillet. Add a bit more sugar, if you have a sweet tooth.
If presentation isn't important, I usually pour the batter into an aluminum-lined pan for easy cleanup.
To store leftovers, wrap in plastic, then foil, and refrigerate.
This cornbread is very moist, so let cool a bit before slicing.
