Husband is the baker in the family.
I guess that’s been established already. Lol
He made his famous cornbread last night.
I’m in heaven!
He said I could share the recipe with you.
2 tbs butter
¾ cup flour
1 cup sugar
1 tbs baking powder
1 tsp salt
1 ¼ cup yellow cornmeal
1 cup milk
2 tbs butter, melted
Preheat oven to 425°.
Warm a 9 inch cast-iron skillet over moderate heat.
Add 2 tablespoons of butter to skillet and heat.
Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt.
Stir in the cornmeal.
Add the milk and eggs and stir lightly.
Add the melted butter and stir just until blended.
Scrape the batter into the hot skillet, the butter in the skillet should bubble.
Transfer the skillet to the oven and bake the cornbread for about 18-20 minutes, or until the center springs back when gently pressed.
Turn the cornbread out onto a rack to cool.
Best served with a tall glass of cold milk! YUM!