This will give you a loaf for about 4 to 6 people.

Assembling the recipe:

In a bowl large enough to hold all the ingredients, combine all the dry ingredients and sift two times to combine them well.

In another bowl combine the milk and egg.

In a small pot melt the butter and combine it and the milk and egg. Mix this into the dry ingredients like you do with muffins, using as few strokes as possible to only incorporate everything.

Place the baking pan with the butter or bacon fat in the oven to get really hot. When scorching hot pour the cornbread batter into the pan and smooth the top.

Place in the center of the oven and bake for 20 to 25 minutes. In my oven it usually takes only 20 minutes using a small IKEA metal roasting pan that measures 25 x 18 cm. The edges of the bread will become crispy and the bread will come away from the sides of the pan a bit.

Notes:

Corn bread is really easy and really tasty. It is always part of our Thanksgiving dinner and since it only takes a couple of minutes to make it’s perfect for Sunday mornings. It is always best eaten within a couple of hours of being made.

Eat cornbread with lots of soft butter and jam or anything you might have with scones. Use it to help slop up your Turkey gravy. Remember Americans don’t have sauce when it comes to Turkey – they have Gravy!

Variations of this are easy, use ½ msk. or ½ tbls. finely chopped rosemary in the batter for an lovely herb flavor. Use bacon fat or fat from a pork roast or baked ham in the pan for a really southern flavor. You can use coarsely ground cornmeal and corn flour together - say 50/50.

Unfortunately we don’t really have stone ground cornmeal available here in Sweden. At least not that I have found! But (Risenta Majsmjöl) works well in this recipe