This cornbread comes together in one bowl and bakes in 10 to 15 minutes. Great for a quick side dish to accompany stew, soup, or chili. The original recipe had sugar which I excluded. If you like a sweeter cornbread, you may desire to experiment with adding a few tablespoons of sugar. We find smothering it in grass fed butter is much better! The original recipe also had buttermilk which typically I do not have in the house. Because we have a dairy free member, I started using canned coconut milk with good results, but you can use heavy whipping cream or milk. For a tangy flavor, add a tablespoon of apple cider vinegar to the milk and let it sit for 5 minutes before using.
1½cupscanned coconut milk or substitute (see above)
Instructions
Preheat oven to 450℉. Place butter in skillet and place in preheating oven. Be careful not to burn the butter. I often do this step on the stove-top so I can watch the butter.
Mix the dry ingredients in a large bowl. Blend with a fork.
Make a well in the center. Add egg in well and beat lightly with fork.
Add the milk. Continue mixing, ending with a spatula to make sure everything is incorporated.
Remove skillet and pour the batter on sizzling butter.
Return to the oven and bake 10 to 15 minutes or until the center is firm.
Notes
If your family does not like coarse bread, use a finer grain cornmeal.