This cornbread would give my grandmother the vapors. It is sweet (which I love — don’t tell her), which makes it Yankee Cornbread. I actually cut the sugar some, and it’s still fabulously sweet without being, you know, a cake. I also cut the recipe in half which made a great size (an 8 inch skillet) for us.
The recipe is originally from Disney’s Trail’s End, but I found it linked here.
Trail’s End cornbread
- 1/4 cup + 2 Tbsp. cornmeal
- 1/2 cup sugar
- 3/4 tsp. salt
- 1/2 Tbsp. baking powder
- 1 1/4 cup + 2 Tbsp flour
- 1/2 cup milk
- 1 egg
- 1/4 cup butter or bacon grease
- Preheat oven AND SKILLET to 375F
- Mix together cornmeal, sugar, salt, baking powder, and flour with a fork
- Make a well in the center of the mixture and add in milk and egg; beat egg with fork, then stir to combine all ingredients
- Remove hot skillet from oven and add butter or bacon grease (carefully! It will sizzle) to skillet, swirling around till it melts and coats the pan
- Pour excess butter/bacon grease into cornbread mixture, stir quickly to combine, then pour back into hot skillet and slide it into the oven
- Bake until lightly browned on top, about 20 minutes
I love my cornbread sweet. I also like to dip it ketchup. It’s just about the only thing I like with ketchup actually. I’m totally weird. I need to make this, with the bacon grease of course!
I have never tried cornbread with ketchup. That IS totally weird! Ha! But now I feel the need to try it.