A quick homemade "turns out everytime" cornbread . Great with butter and honey for a sweet treat or enjoy with homemade chili.Average Cost: $1.60 recipe / $.0.27 serving
Lightly butter a 6-inch round cake pan or 6-7 inch cast iron skillet and set aside.
Preheat oven to 400 degrees
In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
Make a well in the center of your dry ingredients and add your butter, milk, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top begins to turn a golden brown. Check for doneness by inserting a toothpick or cake tester into the center and it comes out clean.
Notes
Preheat Your Pan: Preheat your cast iron skillet or baking dish in the oven before pouring in the cornbread batter. This helps create a crispy, golden brown crust on the bottom of the cornbread.
Don't Overmix the Batter: When combining the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a tough and dense cornbread. Stir the ingredients until they are just combined.
Serve warm with honey and butter or equally as good served plain.