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2 cups cornmeal 1 cup flour 1 egg (beaten before adding) 1 teaspoon each of onion & garlic powder 1/4 teaspoon each of seasoned salt and pepper 1/2-1 teaspoon ground red pepper flakes (optional) I use 1/2. 1 teaspoon chives dried or two fresh chopped fine 1 xsmall can of white/yellow mixed sweet corn drained well
Mix all ingredients well using milk of choice (whole, low fat, 1/2 fat) but I use buttermilk--enough to make it thick, but only semi soupy not thin at all, thick!
Heat a cast iron skillet in the oven with 2-3 tsp oil & 3 Tbsp butter, enough to cover skillet bottom when melted, at 375 degrees, and until it piping hot & sizzling. When hot, pour prepared cornbread batter into skillet. If you have gotten it hot enough, it will start cooking.
Pop it bake into the oven & bake for about 45 minutes. Check & test after about 40 minutes. Stick a toothpick in the center.It might look ready to come out, but it needs to cook all the way through.
Cooking cornbread is easy, but it takes a good cast iron skillet & practice. *can also add diced jalapenos, tomatoes, bacon or cheddar as other options to the cornbread if wanted.