Texas Style Cornbread
Slightly sweet with a wonderful golden crust
Ingredients
- 1 cup milk any kind
- ½ cup melted butter
- 2 eggs
- 2 cups yellow cornmeal
- 2 cups flour (gluten free if desired)
- ¼ cup (scant) sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 1 cup sour cream (yogurt works too)
Instructions
- Preheat oven to 450° F.
- Grease bottom of large cast iron skillet. (Obviously, a 9x13" pan will work for this, but it has a better crust if cooked in cast-iron.)
- Mix milk, sour cream, butter, and eggs in a bowl large enough to hold the entire batter.
- Add dry ingredients. Mix just until combined. The batter will be lumpy.
- Pour into skillet.
- Bake 30-35 minutes or until golden and a knife stuck in the center comes out clean.
Notes
If using gluten-free flour, I add 2 tsps of xanthan gum.
I decrease the sugar content and use this recipe in my waffle iron. Cornbread waffles are terrific with chili!