Michael Smith's Cornbread

152 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 6
Michael Smith's Cornbread

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

Bake, Eggs/Dairy, North American, Side


1 stick 1/2-cup or 8 tablespoons) of butter

1 ½ cups milk

1 ½ cups coarse cornmeal

½ cup brown sugar

3 eggs

1 teaspoon baking powder

¼ teaspoon salt


1. Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat.

2. Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.

3. Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined.

4. Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.

See more: Bake, Eggs/Dairy, North American, Side

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