This is a print preview of "Chuckwagon Cornbread" recipe.

Chuckwagon Cornbread Recipe
by myra byanka

Chuckwagon Cornbread

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Goes Well With: stew, pinto beans

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

Directions

  1. Heat oven to 400 F.
  2. Beat egg in a mixing bowl, add milk or buttermilk and corn.
  3. Melt butter in the microwave and add to bowl.
  4. Stir in dry ingredients.
  5. Grease a 8" skillet or 8x8 pan.
  6. Pour in the batter.
  7. Bake 20-25 minutes, until top is golden brown.
  8. Let cool a few minutes before slicing.