How To Make Corn Bread

Learn how to make cornbread to serve with homemade chili or your other favorite main dishes. This recipe yields a sweet, fluffy cornbread that tastes great served warm with butter. If you have a cast iron skillet, use it to get a good crust. Leftover cornbread is useful for making cornbread dressing. Just crumble the leftover and store in a freezer bag in your freezer until needed. This recipe is also useful for making a batch of cornbread muffins.

To make cornbread, you need:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup milk
• 2 eggs
• 1/4 cup butter

Steps to make corn bread:

1. Heat your oven to 450°F. Lightly grease a seasoned cast iron skillet with cooking spray, or coat a nine-inch round cake pan with cooking spray.
   
2. Sift together the flour, baking powder, granulated sugar and salt in a medium mixing bowl. Set the dry ingredients aside.
3. Beat the 2 eggs and melt the butter. Combine the eggs, melted butter and milk.
4. Whisk the wet ingredients into the dry ingredients. The batter may be thick. Add a little more milk if the batter seems too thick. Pour the cornbread batter into greased cast iron or other baking pan.
5. Bake the cornbread for about eighteen minutes. Check to see if it looks golden brown and set in the middle. Leave the cornbread in the oven a few minutes more if necessary, otherwise, remove and serve promptly.