Secret Family Recipes: Granny's KornBread
With Easter just around the corner we thought it would be fun to share some family recipes with you. Cornbread has always been a favourite of mine. Always present at family occasions such as Christmas dinner, Mother’s Day, and of course Easter Sunday. My Grandmother taught me this recipe when I was little, to this day, when ever I make it I think of her in the kitchen cooking, and all of us cousins playing and having fun. Cooking cornbread reminds me of home, and I’d like to share my home with all of you for Easter!
1 cup (250ml) butter
2 1/2 cups (625ml) milk
2 large eggs
2 1/2 cups (625ml) cornmeal
2 cups (500ml) flour
3/4 cup (185ml) sugar
1 cup (250ml) cheddar
1/2 cup (125ml) small diced fresh jalapeños
2 tbsp (30ml) baking powder
1 tsp (5ml) salt
Sift flour into the other dry ingredients in a bowl.
Mix wet ingredients together in a separate bowl. Slowly add the wet ingredients to the dry ingredients until about the consistency of pancake batter.
Fold in cheddar and jalapeños (omit if you don’t like cheddar or jalapeños, feel free to add other ingredients like corn, cooked bacon, etc.)
Spray 12 x 10 inch cake pan with cooking spray, bottoms and sides. Evenly pour cornbread mixture into the baking pan.
Slam pan on counter/table a couple times to remove air bubbles and allow to settle evenly
Bake at 375 F for approximately 20 minutes or when a toothpick in the centre of the KornBread comes out clean
**** NOTE: if you are using salted butter, omit salt****