Cornbread from scratch

Well, this is a first. When I volunteered to get the cornbread ready for our cornbread stuffing, I thought I was going to be using packaged cornbread mix. But, we don’t have any so I am starting from scratch with the recipe on the back of the Pioneer Corn Meal bag. Just like with the pie crust, I was amazed at how easy it sounds. It’s sitting on the stove cooling right now so we can get the stuffing made.

Ingredients

• 1 cup of Pioneer Yellow Corn Meal
• 1/3 cup of flour
• 2 teaspoons baking powder
• 1/2 teaspoon of salt
• 2/3 cup of milk
• 1 egg, beaten
• 3 Tablespoons vegetable oil or shortening (I used the vegetable oil)
• 1 teaspoon sugar (optional)

Instructions

Preheat your oven to 450 F while you’re making the batter.

Mix the corn meal and all the other dry ingredients in a large bowl.  Then stir in the egg and milk. Once it’s mixed together, add the oil or shortening and mix it all thoroughly. Pour it into an oiled cake pan and bake for 20 to 25 minutes, or until golden brown.

Now, you’ll see in my picture that I am using a large skillet. This came from my grandmother and it’s about 12 inches wide. My first batch of batter barely covered the bottom of the skillet so I quickly made a second batch and poured it right on top of the first batch. You really can’t have too much cornbread in my house and it’s going into a stuffing so I probably would have needed to make a second batch anyhow.