This cornbread is a delightful companion to any meal. Some of the variations are, in fact a "meal in themselves." Now, pay close attention and you will prepare a gourmet delight that will bring tears of joy to your eyes when you partake of it and will make your mouth water when you think of it afterward.




¼ cup plain flour ¾ cup plain cornmeal 2 teaspoon baking powder ½ teaspoon salt 2 tablespoon sugar 1 large egg (or 2 small ones) 1 cup buttermilk (you can use sweet milk) 1 tablespoon peanut or canola oil For variation, use: 1 small can "mexicorn" or green giant niblets corn, drained. Cup chopped sweet red pepper or green bell pepper (use some hot peppers if you like it hot) 1 cup chopped onions 1 cup grated cheddar cheese

Nutritional information

No nutrition information available


Separate egg(s) and beat white(s) until stiff. Add oil to cast iron skillet and place in oven set temperature to 425°F and allow to preheat while you mix batter. Sift dry ingredients together into a large mixing bowl. Add milk and egg yolks, and mix thoroughly with a wire whisk. When batter is well mixed, fold in beaten egg white(s) using a large spoon By this time the skillet should be hot. Remove it from the oven and immediately pour in the batter, return to oven and bake for 25 minutes or until well browned - check with toothpick if you are not sure if it is done. Slice in pan and remove slices with narrow spatula. Enjoy. Variation- Mexican corn bread - a meal in itself: Add the variation ingredients to your batter mixture, before folding in egg whites. Cooking may take an additional 5 minutes, depending upon size of skillet and oven. If in doubt check with a toothpick, if it comes out clean it's done.