Sunday morning cornbread

I just made these:

Parmesan cornbread:
Preheat oven to 425F

Sift together:
1 cup coarse-ground cornmeal
1 cup flour
1/2 tsp. salt
4 tsp. baking powder
1/2 cup grated Parmesan cheese
Add:
1 cup whole milk
1 egg
1/4 cup butter, softened

Stir together with a fork for 1 minute.

To bake in cast-iron cornbread pan like the above, pour 1/2 teaspoon canola oil to each section making sure it coats it, before adding the batter.

Bake for 20 minutes. Serve hot.



Share on Facebook