Here's one of our "Little Munchkins" mixing cornbread. This photo was taken in 2005, so she is 9 years old now and can reach the bowl without any problems at all.
This recipe makes a very moist on the inside, crispy on the outside cornbread. This is not a sweet cornbread and is great buttered and eaten with stew or soup! (Note: this recipe does not contain eggs!) It is baked in an iron skillet.
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1 1/2 cups white cornmeal
1/2 cup regular flour
1 teaspoon soda
1 teaspoon salt
2 cups milk with 2 tablespoons vinegar added to sour it (you can substitute buttermilk for the milk and vinegar)
3 tablespoons oil
Heat oven to 350 degrees F. Mix dry ingredients. Add milk. In an iron skillet, melt the shortening or heat the oil. When melted, pour into batter and stir. Pour batter immediately into the hot skillet. Bake approximately 30 minutes. Watch after about 25 to be sure it doesn't overcook.
NOTE: If you don't have time to bake cornbread, you can pour these like pancakes onto a griddle and cook them in no time at all like that!