Few recipes carry the warmth of home quite like Diane High’s favorite cornbread. A cherished member of the ELYSIAN team for decades, Diane shares this simple yet irresistible recipe, perfect for a cozy winter meal or as the foundation of a hearty cornbread dressing.
Ingredients:
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1 cup all-purpose flour
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1 cup plain cornmeal
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4 teaspoons baking powder
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¾ teaspoon salt
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¼ cup sugar
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1 cup milk
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2 eggs
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¼ cup melted shortening or vegetable oil
Instructions:
Preheat oven to 425°F. Use a 10-inch cast iron skillet for best results. Generously wipe with cooking oil and place in the oven to heat while preparing the batter.
In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, mix milk, eggs, and melted shortening or vegetable oil.
Combine wet and dry ingredients gently; do not overmix.
Pour the batter into the heated skillet and bake 20–25 minutes until golden.
Serve this cornbread alongside homemade soups, or use it as the base for a savory cornbread dressing. It’s a recipe that warms both heart and home, a testament to Diane’s decades of culinary insight and her enduring presence at ELYSIAN.