Say, “Goodbye” to dry; tasteless chicken!
This cornbread is very similar to my Mom’s, but isn’t as dense. It’s almost cake like in texture. My family LOVES this recipe because of the texture. It’s airy and lighter than ‘traditional’ corn bread recipes. Ever had the corn muffins from ‘Heaven on Seven’? Mmhmm try this recipe and let me know what ya think. My Mom loves it fresh out of the oven with homemade honey butter. ☺️ And, her stamp of approval is EVERYTHING!
Mix the dry ingredients together in a large bowl. In a separate bowl, whisk the eggs and milk together. Slowly add the melted butter to the egg mixture, a little at a time, so that the eggs don’t scramble. Pour into the flour mixture and combine.
Let the batter sit for for 20 minutes, at room temp, before baking. Yepper. TWENTY.
Bake at 350 degrees for 35 minutes or until you insert a toothpick and it comes out clean.
This cornbread is scrumpdiliocious like it is. But do you want to blow their entire minds and tastebuds? ☺️ Add in 2 cups of grated sharp cheddar cheese, 1 jalapeño that has been seeded and chopped finely (or a small can of diced chilis for a little less heat) and 1/2 a can of creamed corn to your batter. So good with chili!!!
Not even close to “average” corn bread! I’ve been making corn bread out of a box my whole life…never again. I made a regular batch in a pan and a jalapeno/cheddar batch in muffin tins. Amazing. Thanks again Kim!
Yay!!! This makes me so happy!
Love good cornbread. My grandparents ate a lot of cornbread made in a cast-iron skillet. They often used day old cornbread to crumble up in buttermilk and eat like cereal.
Food creates the fondest memories. Your cornbread recipe sounds wonderful.