Prep 5 mins
Cook 27 mins
The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!
- Preheat oven to 425; grease a 13x9 pan.
- Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
- In another bowl, add eggs, milk, and oil all at once; blend well.
- Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
- Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
- Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
- Bake for 25-30 minutes--top will be golden-brown.
- Serve with butter and maple syrup.
- OPTION #1: Add 1 cup grated sharp Cheddar cheese.
- OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
- OPTION #3: Add 6 hard-boiled, chopped eggs.
- OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
- TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.
This will be my new cornbread recipe. I made it as written without any of the optional extras, preheated the cast iron skillet in the oven, and poured it in the hot skillet. 20 odd minutes later I pulled out some of the moistest cornbread, almost cake-like, with a wonderful crunchy outer crust. Can't wait to try it again with the added goodies. Hats off to Pa.
This was a pretty good recipe. I wound up adding a bit more sugar and milk to get it to the taste I was looking for, and then I fried them like pancakes and served with lentil chili. Thanks for posting!
I've made this several times and the family loves it. Yesterday I wanted corn muffins, so I doubled the sugar and voila! Yummy corn muffins. I just greased 24 muffin cups filled them 3/4 full of batter and baked them at 425 for--I'm guessing here--about 15-18 minutes. Thanks so much for a great recipe.