Cornbread can be made into every shape and size imaginable. I've seen it served in skillets, stick pans and muffin tins. It has been referred to as skillet bread, hushpuppies, spoon bread and corn sticks. Whatever you call it and however you cook it, it is still good ole' Southern cornbread.
- 1 1/4 cups yellow corn meal
- 3/4 cup all purpose flour
- 2 1/2 tsps double acting baking powder
- 2 tbsps sugar
- 1 tsp salt
- 1 egg
- 3 tbsps melted butter
- 1 cup milk
- 1/4 cup whole kernel corn
Preheat oven to 425 degrees F. Grease two eight-hole muffin tins and set aside. In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix well, add corn meal and blend until the ingredients are well incorporated. Add egg, butter and milk and continue to blend ingredients well. Fold whole kernel corn into the cornbread batter. Pour the batter into muffin tins and bake twenty to twenty-five minutes or until golden brown.
If you grow up in South Louisiana, you certainly know what good cornbread is all about. It always has that slightly browned crust but is light, sweet and gritty to the bite. It is hard to make a good cornbread without a heavy black iron skillet or muffin pan. The old folks say that the pan should always be heated to about 400 degrees F in the oven before the batter is placed in the pan. They also say that a little bit of crackling or bacon, and always whole kernels of corn, should be added for better flavor. Yes, if you grow up in South Louisiana, you know exactly what they're talking about.