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Hey Everyone,

 

As a gal from Mississippi, cornbread is a staple at our house. And was one
of the first things I learned to bake when I was a kid. My base recipe is
identical to Grandma Wells from Louisiana but here’s how I modify it –

 

To soften it up a bit, beat the liquid ingredients with a whisk first then
add the already mixed dry ingredients 

 

To soften the finished product even more, use ¾ cup cornmeal and ¼ cup
gluten free flour (I use GF pantry cake mix).

 

And for thicker cornbread, I pour the mixture into preheated and oiled,
small cast iron skillet (not sure of size probably 6”)

 

I bake it in a hotter oven, 425 deg F, about 20 minutes until golden brown.

 

 

Darlene

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