I want to send a big Thank You to Sherri Hamel for passing this corn bread recipe onto me so many years ago. This is Brad’s mom’s recipe and it’s the best cornbread I’ve ever tried. It says something when someone gives you a recipe and you never try another version of it after. Since the first time I made this cornbread, I have never ever strayed.
Mrs. Hamel’s Corn Bread
1 cup milk
2 Tbsp vegetable oil
1/2 cup cornmeal
1 1/2 cups flour
4 tsp baking powder
1 tsp salt
1/2 cup sugar
Set oven to 350 degrees and set rack to middle. Mix egg, milk and oil. Sift dry ingredients and add wet ingredients to the dry.
Pour into a cast iron pan, 8×8 pan or muffin pan and bake for about 20 minutes.
Check with a toothpick to make sure center is done. Sometimes I will then run it under a low broiler just to brown it a bit more.
Great side for BBQ dinner or as a breakfast/dessert with strawberry jam.