Candies Cornbread

This is by far the most popular recipe I have ever posted, the funny thing is I have made it for so many years that I no longer measure anything. So I had to go back and make it again just to get the amounts right.

Heres the recipe for Candies Cornbread

Preheat Oven to 420 degrees (I know it sound’s hot, but this is a quick bread, they need hot and you want a crispy crust)

put 1 stick of salted butter(use real butter) in a 9″square or round pan, like a good heavy cake pan, if you have a 9″cast iron skillet you are gonna have an extra degree of wonderful, put it in that warming up oven to melt the butter. But keep an eye on it.

crack 2 large eggs (need I say fresh) in a med size ceramic bowl, I use Egglands Best eggs because they are the freshest I can find, as I no longer have a coop of my own, beat them up slightly with a fork.

Keep you eyes  on the melting butter, you want it to brown slightly and sizzle but not burn!

Add 1 2/3 cups of fresh WHOLE buttermilk to the bowl (Purity Milk in the yellow carton is what I use) don’t use the 2% buttermilk its not as good. Beat that in good, I use a long tine   fork.

Add 1 3/4 cup of White Lily Self Rising Buttermilk Cornbread Mix (flour is included in the mix so its lighter) it has GREEN writing on the front (they sell White Lily everywhere now so you should be able to find it, go ahead and get the 5 lb bag you’re gonna want to do this again) Mix that well until its smooth and thick about like pancake batter, if its too thick add more buttermilk. If it’s too thin add more cornmeal.

Check the butter, it should be browning and sizzling, if it burns throw it out and clean the pan and start again, burnt is gonna ruin the whole pan of cornbread. (yes I have burned the butter!) Once it has melted and browned carefully take it out of the oven, swirl it around the pan to coat the sides good and pour in into the bowl of batter, this is why you use a ceramic bowl, and it WILL sizzle when it hits, stir the butter into the batter good and pour the whole thing back in your pan.

Stick it back in that hot oven and it will rise and turn golden brown on top. As for how long you cook it, well… until it’s done. Generally about 15 to 20 minutes, but stoves vary so keep an eye out. Some folks likes to turn it out onto a plate so the crust stays crisp, but let it cool a few minutes before you do that, this is really moist cornbread and you don’t want it to fall apart on you.

Set cornbread aside to cool a bit before flipping it out on a plate.

Get a big old glass of milk, where I grew up we called it sweet milk and a big old hunk of cornbread and you will be so happy.

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