Recipes / Family cooking
Father's Recipe · Family Notebook · Printable
Dad's Cornbread
A versatile cornbread batter also used for corn muffins, corn sticks and corn fritters.
Ingredients
- ¾ cup flour
- 1½ cups cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1¼ cups milk
- ¼ cup salad oil
Directions
- Place all dry ingredients in a bowl and mix.
- Add the liquid ingredients and mix until smooth.
- Pour into a greased 8 × 12-inch pan and bake at 400°F for approximately 30 minutes.
Notebook variations
The same batter was also used for corn muffins and corn sticks; individual baking times and pans are not recorded.
For corn fritters, the notebook says to drop batter into oil. It does not give an oil temperature or frying time.
Family history
This is the creator's father's cornbread recipe. He loved cornmeal dishes, including hasty pudding and fried cornmeal mush, while the creator herself disliked cornmeal. It belongs to his family cooking tradition and is archived without changing the original ingredients. The creator owns two cast-iron corn stick pans: she inherited the traditional corn-cob-shaped pan and purchased the straight-mold pan herself.