We had beans last night (SURPRISE – sometimes I think I’m the bean queen. They were Great Northern if you’re wondering…) and of course I had to make my cornbread to go with it.
This cornbread recipe was originally on the back of a bag of cornmeal a whole lotta years ago. I’ve made this cornbread SO many times that I haven’t actually looked at a recipe in years (and years.)
This recipe turns out perfect every single time I bake it. It doesn’t seem to matter what kind of pan I cook it in. I’ve cooked it in glass pyrex loaf pans, pie plates, brownie pans but my favorite has to be the cast iron skillet. You get that nice little extra crunchy part around the top edge… yummy!
This recipe is so good…. that you can mix it up with no issues whatsoever! Sometimes I substitute a can of creamed corn for the milk. Sometimes I layer the cornbread with taco-seasoned ground beef and cheese. Sometimes I add shredded cheese or a can of green chilis and sometimes…. I add a little packet of chili seeds. You know, the kind that sometimes comes with a take-out pizza. It adds a little snaz!
This same recipe bakes up well in muffin tins, even those little bitty single bite muffin tins! (I tend to make cornbread in those when I have guests as the little cornbread muffins are just right for popping in your mouth!)
Do you put butter on top of your cornbread?