Cornbread or corn pone has long been a staple on dinner tables since the introduction of ground, corn meal to English settlers by the native Americans so many years ago. A source of pride for many southern cooks; cornbread recipes vary based on region, ethnicity, and family tradition. There is still debate concerning the use of some ingredients, such as sugar and cooking mediums like a baking pan or a cast-iron skillet. I grew up enjoying both my grandmother’s cornbread recipes that did not use sugar and was baked thin with a crispy, crunchy crust. Somewhere along the way, my taste buds derailed from the cornbread of my youth, and I grew to prefer a sweet, cakelike corn pone. However, I did stick with the use of a well-seasoned cast iron skillet. For a savory, wholesome taste I add fresh, roughly chopped rosemary. This recipe is perfect for special occasions or holidays, and as both traditional skillet bread or muffins.
RECIPE:
1 cup milk
2 large eggs
1 1/2 cups yellow corn meal (self rising)
1 cup all-purpose flour
1/4 cup mayonnaise
1/4 cup sugar
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Non-stick cooking spray
METHOD:
1. Pre-heat oven to 450° and thoroughly coat muffin tin or cast iron skillet with butter or non-stick cooking spray.
2. Beat eggs, add milk, mayo and chopped rosemary in a medium bowl. Gradually add the corn meal, flour, and sugar, stir until smooth. The batter should be creamy and pourable. If the batter is not creamy add 1 – 2 tablespoons more milk.
3. Fill muffin cups 2/3 full. Bake for 15-20 minutes. Makes 12 muffins.
TIP: If making traditional cornbread in a cast iron skillet, pour batter into the prepared skillet and bake 20-25 minutes or until golden brown.
