CORNBREAD | MOIST | EASY | THE BEST | FULL RECIPE AND INSTRUCTIONS

This is a basic cornbread recipe however, you can add many ingredients to make it different depending on whether you want it savory or sweet.
You can use this basic recipe to make a great cornbread stuffing for your holiday dinner.
This video will show you how so you just can't go wrong. It's simple, easy and so delicious.
You certainly can use this same recipe if you use cast iron corn or muffin pans.
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CORNBREAD / A BASIC CORNBREAD RECIPE

INGREDIENTS
1 Cup cornmeal
1 Cup corn flower
4 Tbsp. baking powder
½ tsp. Salt Pink Himalayan
3 Tbsp. sugar
1 1/4 cup Milk
¼ cup vegetable oil
1 large egg
3 Tbsp. butter salted or unsalted for topping
Shortening
8" cast iron skillet

COOKING INSTRUCTIONS
Preheat your oven to 475°F
Grease a 8-10 inch cast iron skillet liberally with shortening then slide the skillet onto the middle rack of your oven. While your oven and skillet are pre-heating, begin mixing the other ingredients.

In one bowl, mix dry ingredients together.
In a separate bowl, mix the wet ingredients together.
Now combine both.
Let Stand for 10 minutes. (Optional)

Remove the hot skillet and pour cornbread ingredients into the skillet.
Return the skillet to the oven and bake for 11 minutes or until browned.

Then remove the skillet and allow the cornbread to cool before removing it from the skillet.

If you plan to use this cornbread to make a dressing, you can skip coating the top with butter.
Otherwise, coat the top of the cornbread with melted butter.
For a sweeter flavor, try mixing a little honey in with your melted butter.
There are so many variations in making cornbread it’ll definitely confuse you but this basic recipe will give you a good heat start.

Chef's Notes:
1. You certainly can put the mix into a hot skillet without the 10 minute waiting period. I honestly can't see much difference.
2. Use half the salt if you plan to paint on some salted butter.
3. Cover and refrigerate if not used same day.

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