Michael Smith's Cornbread

  • serves 6
Michael Smith
Michael Smith Chef at Home

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!

774 Ratings
Directions for: Michael Smith's Cornbread


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

1 ½ cup milk

1 ½ cup coarse cornmeal

½ cup brown sugar

3 eggs

1 tsp baking powder

¼ tsp 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: Eggs/Dairy, Rice/Grain, Bake, North American, Side


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